Price range: $10.00 through $50.00
Vegetable Rennet
This high-purity, vegetarian rennet is used to coagulate milk and separate it into curds and whey during cheesemaking. It contains pure chymosin produced through submerged fermentation using Aspergillus niger var. grown on a plant-based substrate.
Key Features:
Suitable for all cheese types
Liquid format for ease of use and precise dosing
Non-GMO
Vegetarian-friendly
Usage:
Recommended dosage: 0.2 mL per 1 L of milk
Note: Dosage may be adjusted depending on cheese type and milk characteristics.
Storage:
Keep refrigerated to maintain activity and shelf life.
What is IMCU?
IMCU stands for International Milk Clotting Units, which is a unit of measurement used to express the strength of rennet. Rennet is an enzyme used in cheesemaking to coagulate milk, and the IMCU value indicates how effective the rennet is at performing this task. A higher IMCU value means a stronger rennet that can coagulate milk more quickly or effectively.
