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Natural cheese enzyme in liquid form 50 ml
€5.60
Tax included
Natural cheese enzyme in liquid form 50 ml
A product of natural origin - calf enzyme.
High efficiency – a 50ml package is enough for 105 – 260 liters of milk, depending on the type of cheese being made.
Easy dosing – the liquid form facilitates dosing, without weighing.
The natural liquid cheese enzyme obtained from chymosin and pepsin from veal abomasum is a guarantee of healthy composition, mild taste and delightful aroma of homemade cheese!
With this cheese enzyme, you can make both fresh and matured cheeses from fresh cow's milk (also low-pasteurized up to 74°C), goat's and sheep's milk at home.
Its activity of 1:10,000 U will allow you to use only 8 to 20 drops per 2 liters of milk!
Attention!
The optimum pH of milk for proper enzyme activity is within 6-7.
Before dosing the cheese, it is recommended to add calcium chloride (CaCl2) about 1-10 g/10 L of milk, depending on the type of cheese to be prepared.
Calcium chloride enriches milk, increases cheese yield and facilitates enzyme action.
Ingredients: natural calf renin, salt, preservative: sodium benzoate.
Store tightly closed at 4-8°C.
Country of manufacture: Poland
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Natural cheese enzyme in liquid form 50 ml
A product of natural origin - calf enzyme.
High efficiency – a 50ml package is enough for 105 – 260 liters of milk, depending on the type of cheese being made.
Easy dosing – the liquid form facilitates dosing, without weighing.
The natural liquid cheese enzyme obtained from chymosin and pepsin from veal abomasum is a guarantee of healthy composition, mild taste and delightful aroma of homemade cheese!
With this cheese enzyme, you can make both fresh and matured cheeses from fresh cow's milk (also low-pasteurized up to 74°C), goat's and sheep's milk at home.
Its activity of 1:10,000 U will allow you to use only 8 to 20 drops per 2 liters of milk!
Attention!
The optimum pH of milk for proper enzyme activity is within 6-7.
Before dosing the cheese, it is recommended to add calcium chloride (CaCl2) about 1-10 g/10 L of milk, depending on the type of cheese to be prepared.
Calcium chloride enriches milk, increases cheese yield and facilitates enzyme action.
Ingredients: natural calf renin, salt, preservative: sodium benzoate.
Store tightly closed at 4-8°C.
Country of manufacture: Poland
Natural cheese enzyme in liquid form 50 ml
€5.60
Tax included