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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.
Rennet. Definition, types and application
Starter-cultures. Introducing to making milk products
Homemade cheese. Basic kits and ingredients
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Microbial Rennet 25g 1 g of powder is sufficient for 150 l milk. Microbia..
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just followed the instruction: 1g or 1ml per liter of milk and gave a nice and firm curd in 45 mins, unfortunately I have got to wait for the taste test, but that mainly depends on the milk and inoculating culture.
Top class rennet.
Ich freu mich dass gefunden habe das gibts fast nirgendwo und ich bin sehr zufrieden
La consegna è stata puntuale, anzi in anticipo, il prodotto è buono però la data di scadenza dello stesso è limitata a soli pochi mesi, sarà dovuta alla scadenza breve del prodotto o perchè lo stesso era già un pò vecchio? Nel complesso ok.
Ero in cerca di un caglio vegetale e questo è risultato essere un ottimo prodotto per dosarlo utilizzo una piccola siringa e il formaggio viene benissimo con la mia B-cheese
Tags: rennet
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