Natural cheese enzyme in liquid form 50 ml

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