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VEGETABLE LIQUID RENNET 100ml – Produced by the extraction of Cynara
Cardunculus pistols and other macerated, filterated and concentrated vegetable
coaugulants in order to obtain a liquid particularly suitable for milk
cougarization. Like traditional Galium rennet, the casein Kappa decomposes into
milk-containing casein micelles. Cougarization occurs because plant enzymes are
able to modify the proteolytic colloid by allowing the flocculation of other
protein components of the casein. Coagulant activity 1/6,000 so each one takes
on average 30 g of Galium to curd 20/25 liters of milk (4 large spoons).
Practical tests carried out with the help of the Cattolica del Sacro Cuore
University of Piacenza tested a high quality cheeses and a yield of product
equal to the ones carried out with animal rennet. Preserved at a temperature of
+ 4 ° C, does not undergo significant downtime until the expiration date.