Best Quality Wholesale Rennet For Cheese Production

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  • >=1 Kilograms
    $20.00
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Overview
Quick Details
Type:
papain
Form:
Powder
Part:
fruit
Extraction Type:
Solvent Extraction
Packaging:
Bottle, Can, Drum, Glass Container, Mason Jar, Plastic Container, Vacuum Packed
Place of Origin:
Shaanxi, China (Mainland)
Brand Name:
BIOF
Model Number:
9001-98-3
Product Name:
rennet powder
Active Ingredient:
rennet
Appearance:
white powder
Certificate:
ISO9000
Application:
Healthcare Products
Shelf Life:
2 YEARS
Sample:
Avaliable
Test Method:
HPLC
Supply Ability
Supply Ability:
1000 Kilogram/Kilograms per Month
Packaging & Delivery
Packaging Details
Packing: Standard packed In fiber-drums with two-plastic bags inside.
Wight: net weight 25kg/drum; gross weight 28kg/drum.
Drum Size & Volume: I.D.35cm x H51cm, 0.075 cubic meter/ Drum
Port
Qingdao,Shanghai
Product Description

Factory Supply Wholesale Best Quality Rennet For Cheese

Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to dairy industry, indispensable preparation in production of using enzyme method to make casein, cheese as well as pudding curd. The IMCU/g is used to detect the solid activity which can be up to 5000-15000 units. To satisfy the customer we can make higher activity
1).It allows the proteins hydrolysis energy on K-casein, curd milk formed, promoted cheese ripening.
2).It can cut peptide keys among Phe105-Met106 in K-casein, thus condense the milk to produce cheese.

Appearance
White to off white powder
Odor
Characteristic
Taste
Characteristic
activity(IMCU/g)
5000-15000
dry lost weight(g/100g)
8 max.
passing 40 mesh fineness
90% min.
Application

1. Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the enzyme preparation. The main source is the weaning calf gastric mucosa.
2. Rennet promotes the coagulation of raw milk and provides conditions for the discharge of whey.
3. Rennet is widely used in the manufacture of cheese and yogurt.

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