Microbial Rennet

Microbial Rennet (also known as Microbial Coagulant, Coagulante Microbiano, Cuajo, etc.) is a food grade enzyme derived through the controlled fermentation of special strains of Rhizomucor miehei. It contains the specific protease activity that makes it effective as a milk clotting enzyme, which can be used to produce cheese and casein and replace rennet from animal origin. Microbial Rennet is marketed in multiple concentrations to cover the specific needs of each dairy industry in liquid, granular and powder form.
Product Detail

Milk Clotting Activity: 

PRESENTATION

ACTIVITY

Powder, Granular

1,500IMCU/g

Powder, Granular

2,250 IMCU/g

Powder, Granular

3,000 IMCU/g

Powder, Granular

3,750 IMCU/g

Powder, Granular

4,000IMCU/g

Powder

15,000 IMCU/g

Powder

18,000 IMCU/g

Powder

30,000 IMCU/g

We can also produce as per your requirements.


Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)

Appearance

Brown powder or granular

Total plate count

≤10,000 CFU/g

Loss on drying

≤8.0%

Yeasts and moulds

≤10 CFU/g

Lead (Pb)

≤5 ppm

Coliform bacteria

<10 CFU/g

Arsenic (As)

≤3 ppm

Staphylococcus aureus

Negative in 1g

Mercury (Hg)

≤0.5 ppm

Salmonella spp.

Negative in 25g

Cadmium (Cd)

≤0.5 ppm

Listeria monocytogenes

Negative in 25g



E. coli

Negative in 25g


Characteristics: it is a little bit salty, good stability, soluble to water; barely soluble to ethanol, chloroform or ethyl ether. It shows a clotting performance very similar to a corresponding type of calf rennet. Enzyme activity is affected by processing conditions, milk composition, calcium concentration and pH. It is particularly suitable for making cheeses for vegetarians. For more specific information about applications and dosage, please contact us.


Composition: Microbial rennet from Rhizomucor miehei, sodium chloride.


Packaging: 500g polyethylene bottle.


Shelf life and storage: 2 years when stored in a cool, dry place, away from sunlight.