Rennet For Sale
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ZMJ Enterprises microbial rennet is produced from clone by liquid fermentation using 4% coconut paring meal as substrate made from bacteria Rhizopus chinensis. It is a product less expensive but with comparable quality with an estimated life of 3-4 years. Microbial rennet is an enzyme preparation that can substitute animal rennet as milk coagulant in cheese making. It is a produced from a locally isolated Rhizopus chinensis by liquid or solid fermention of coconut paring meal. The microbial rennet has similar properties as chymosin, has low proteolytic activity which makes it an ideal milk coagulant. There are two forms of microbial rennet: Liquid rennet concentrate is a clear brown liquid, pH 4.0 with proximate composition: 0.84% minerals, 0.64% protein, 0.30% fat , 0.51% carbohydrate and 95% moisture. It is used in cheese making at the rate of 10 milliliters per liter of cheesemilk. It has a shelf-life of 21 months at 15OC and 5 months at 30OC Granulated rennet is solid form of microbial rennet prepared using food grade ingredients and natural milk components which forms suspension in aqueous mixture. Granulated rennet has the following composition: 2.57% minerals, 9.49% protein, 0.44% fat, 0.20% carbohydrate and 10.83% moisture. It is used at the rate of 5 to 7 grams per liter of cheesemilk. It has been tried in preparation of white cheese, cheddar (Quebec) and processed cheese. It can last for 4.5 years when packed in foil and stored at 15 OC OC and 1 year at 30 OC.
- Price:₱ 750.00
- Contact Number: +63-906-898-11XX+63-906-898-1186 Display number
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