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Powder Rennet 5 x 1g Sachets - 1g Sufficient for 100L of milk (10kg cheese)
Usage: 1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of our implied proportion. 2. Melt rennet in 50 ml of the water. 3. At the appropriate time of cheese production (ideal timing depends of type of cheese in production) add dissolved rennet. 4. Mix it all gently and set aside mixture (under the cover) till seeing clot formation
Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. It's application reduces casein and fat loss. Add before implanting bacteria cultures and rennet. Mix thoroughly. Apply as per manufacturer's dosage - excess of calcium chloride can cause excessive hardening of the coagulum, which could hinder cheese cutting.
Lactoferm Cheese Culture
Content 5g. For 1 litre culture / 100L of Milk
Freeze dried culture of superior quality. Acidifiesthe milk needed to prepare cheese, soft curd cheese and butter. 1 litre 'motherculture' is enough for acidifying 100 litres of milk! This mother culture caneasily be frozen in small portions (e.g. 10 ml) for later use.
This Lactoferm® cheese ferment contains special lacticacid bacteria (Streptococcus cremoris, Streptococcus lactis, Streptococcuslactis subsp. Diacetylactis and Leuconostic cremoris).
This cheese ferment can be used for fresh cheese, softcurd cheese, hard cheese and cream.
To prepare hard cheese, fresh cheese and/or soft curdcheese you also need Lactoferm® rennet
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