Rennet extract 1:15 000 liquid 100 ml

Calf rennet for coagulating the milk. Suitable for all types of cheese. Also suitable for goat's milk and sheep's milk.
Dosage: approx. 17 ml / 100 litres of milk
The amount of rennet depends on the process parameters (pH, temperature, coagulation time, rennet strength and milk quantity),
dilute rennet 5 - 10 times with cold, chlorine-free water.
Store container protected from light at 0 - 7°C.
Preservation: E211 max: 0.5%,
Manufacturer: Chr. Hansen,
Bottled by Effinger, Sonthofen