Rennet

One.Product presentation

This product is made from the yeast fermentation of solid enzyme extract can be directly used for cheese, feed, medicine, cheese and casein manufacture of condensation and related industries.

Two.Product specification and quality index

Three.Define of activity

That 1 g of rennet powder at 35 ℃, 40 minutes to a few milliliters of raw milk coagulation

Four.Using methods

   Usually the amount is added 20-40 ml of milk, 100kg of the original rennet solution. Amount of rennet clotting time and is inversely proportional to the amount doubled, then the curd time in half.

 Discharges from rennet whey dosage of, experiments show that the amount of rennet cheese and 24 hours after the water content and pH value of nothing. However, the dosage of cheese maturity, amount of large, mature period will speed up the decomposition of protein; break down proteins and because rennet produced bitter peptides, the large amount of cheese will increase the bitterness.

Curd strength was determined by Arima method, take 5ml, 100g / L of skim milk, incubated at 35 ℃ for 5 min, adding 0.5ml, lg / L of chymopapain solution was mixed rapidly and accurately measured by adding enzyme from liquid to the solidification time T (s), to 40min solidification 1ml, 100g / L of skim milk enzyme is defined as a Soxhlet unit.

Curd strength = (2400 / T) ╳ (5/0.5) ╳ D (dilution)

Five.Storage condition

Incide pack isAluminum foil plastic bag:1 kg per bag.External pack is paper box:20 kg per box.

This product is active bio-substance, which must be put in the dry and cool place. It is avoid bright light, heat, humidity, transport to avoid the sun, rain, lightly disposed .It can be well kept six months below 25 degrees,which the activity is over 85 percent.