Naturen® Extra 220 milk-clotting enzyme

Naturen® Extra 220 is a liquid standardized milk-clotting rennet of animal origin. It consists of 5% beef pepsin and 95% chymosin. Activity 220 UMCU / ml. The enzyme is obtained by extraction from the fourth ventricle of calves and / or adult cows. Total proteolytic activity also has a significant effect on the formation of flavor and texture in cheese. The enzyme is inactivated up to 98% during serum pasteurization at 72 ° C for 15 seconds if the serum has a pH of 6.0 or higher. Packing 20 l. Recommended dosages: For cottage cheese 0.7 - 1.0 ml., For cheeses 7 - 10 ml. or 1500 - 3000 UMCU per 100 liters. milk