Browin 411207 Cheese Making, Liquid
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Description
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Product of natural origin - calf rennet. Stable and firm curd – curdling (coagulation) of milk consists in its transition from liquid state into two fractions - curd and whey, as a result of casein precipitation. High efficiency – a single packing is enough for 105 - 260 litres of milk, depending on the type of cheese produced. Activity: 1:10 000 U (a single rennet portion coagulates 10 000 portions of milk). Universal – it is suitable for preparing various types of rennet cheese, either fresh and maturing, from cow milk, goat milk, and sheep milk. Easy dosage – the liquid form facilitates dosage without the necessity of weighing out.
Description
(1)
Product of natural origin - calf rennet. Stable and firm curd – curdling (coagulation) of milk consists in its transition from liquid state into two fractions - curd and whey, as a result of casein precipitation. High efficiency – a single packing is enough for 105 - 260 litres of milk, depending on the type of cheese produced. Activity: 1:10 000 U (a single rennet portion coagulates 10 000 portions of milk). Universal – it is suitable for preparing various types of rennet cheese, either fresh and maturing, from cow milk, goat milk, and sheep milk. Easy dosage – the liquid form facilitates dosage without the necessity of weighing out.
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