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RENNET FOR CHEESE PRODUCTION

Different types of rennet ideal for the preparation of cheeses with a designation of origin, both fresh and medium to matured cheeses.
The quantity of rennet necessary for coagulation depends not only on the degree of concentration of the product, but also on the characteristics of the milk and the dairy technology.
The average dose is 3-4 ml. (1gr for the powder version) for 10 liters of milk (about 10 drops) at a temperature of about 36 °, after about 30 minutes the curd must already be firm, if it is not ready you can add a little more rennet and wait another 20 minutes.

The liquid version is in 100ml bottles and have a 1: 10000 ratio while the powder version is in 10g packs and has a 1: 30000 ratio.

3,90 6,20 

Description

Different types of rennet ideal for the preparation of cheeses with a designation of origin, both fresh and medium to matured cheeses.
The quantity of rennet necessary for coagulation depends not only on the degree of concentration of the product, but also on the characteristics of the milk and the dairy technology.
The average dose is 3-4 ml. (1gr for the powder version) for 10 liters of milk (about 10 drops) at a temperature of about 36 °, after about 30 minutes the curd must already be firm, if it is not ready you can add a little more rennet and wait another 20 minutes.

The liquid version is in 100ml bottles and have a 1: 10000 ratio while the powder version is in 10g packs and has a 1: 30000 ratio.

Additional information

Weight N/A
Caglio

Liquido di vitello, Liquido vegetale, In polvere di vitello

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