About This Product
Liquid veal calf rennet used to make many types of cheeses, and is
preferred by some cheesemakers in particular for aged cheeses.
Traditional veal rennet, single-strength. Avg 94% chymosin, 6% pepsin. Liquid form.
Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).
IMCU (international milk clotting units) = 205 (avg)
- Color Light Liquid, clear to amber
- Chymosin 94%
- Pepsin 6%
- Activity 205 +/- 5% IMCU
- Sodium Chloride 0%
- Preservative Free
- Non GMO
Available in 1 oz. , 4 oz, 8 oz, 16 oz and 32 oz sizes. Wholesale Tab for GALLON
Home Cheese Making Usage:
- Use 1/4 Tsp for 1-2 gallons of milk
- Use 1/2 Tsp for 3-5 gallons of milk
Industry Use: Single Strength. Usage Rate: 96 -225 ml per 1,000 liters of milk.
Industry dosage can vary due to Milk quality, pH, temperature, coagulation times.
Store in refrigerator; do not freeze
ONE GALLON WHOLESALE SIZE IS AVAILABLE: Click Here
Shipping included within the USA, Puerto Rico.