IMPORTANT:
Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in purchasing from another location please write to us at info@100x100ingredients.com
It works as an adjuvant in the curdling of milk (goat, sheep or cow. Rennet (which will be essential to obtain a coagulation of the milk, separates the casein from the whey, allowing us to create different types of cheese. Easy to use (because it is liquid and mixes effortlessly), it is designed to offer greater comfort and to facilitate the process of making curded cheeses and cheeses.
CHARACHTERISTICS
Of vegetable origin, liquid rennet is easy to control and dissolve, and brings an easy and fast cheese-making process. Thanks to its nature (derived from calcium), RnetC makes it possible to obtain cheeses suitable for vegetarian or vegan diets and is also suitable for the Kosher market.
It can be integrated into all types of cheeses (of any type of milk), and offers a perfect solution for small producers, restaurants and batches, as it eliminates the dosing problems of the RnetG in smaller productions.APPLICATIONS
In the elaboration of a cheese, there are 5 main variables:
- The coagulation temperature: although the milk curdles at 40ºC/104ºF, it is usually happening in a lower range of temperatures (30-35ºC/86-95ºF), although it will always be according to the desired results and the maturation time. (the higher the maturation, the lower the temperature, and in an opposite way, for fresh cheeses, we need high temperatures).
- The dose of rennet: for a long maturation a dry curd is necessary, which we will obtain through a good synergesis and a higher dose of rennet; on the other hand, for a fresh cheese, where we want more humidity and less synergesis, higher temperature and lower dose of rennet).
- The coagulation time: for maturation cheeses, shorter time (a margin of between 20 and 45 minutes), for fresh cheeses, longer time (from 45 minutes to 1 hour).
- The presence of acidity: at a pH of 4.6 the milk curdles by lactic coagulation, obtaining a fragile whey that does not make good synergies. In the presence of acidity, therefore, two factors are key: rennet dosage ratio (it should be enough to ensure enzymatic coagulation, but not too much to avoid having too fast coagulation) and temperature (low, to extend the coagulation time to the maximum and obtain a good result).
- The presence of calcium: necessary for proper coagulation, to obtain a consistent curd. In excess, it impairs the taste of the cheese.
DOSAGE
0,4 - 5 ml / L
IMPORTANT:Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in purchasing from another location please write to us at info@100x100ingredients.comIt…
IMPORTANT:
Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in purchasing from another location please write to us at info@100x100ingredients.com
It works as an adjuvant in the curdling of milk (goat, sheep or cow. Rennet (which will be essential to obtain a coagulation of the milk, separates the casein from the whey, allowing us to create different types of cheese. Easy to use (because it is liquid and mixes effortlessly), it is designed to offer greater comfort and to facilitate the process of making curded cheeses and cheeses.
CHARACHTERISTICS
Of vegetable origin, liquid rennet is easy to control and dissolve, and brings an easy and fast cheese-making process. Thanks to its nature (derived from calcium), RnetC makes it possible to obtain cheeses suitable for vegetarian or vegan diets and is also suitable for the Kosher market.
It can be integrated into all types of cheeses (of any type of milk), and offers a perfect solution for small producers, restaurants and batches, as it eliminates the dosing problems of the RnetG in smaller productions.APPLICATIONS
In the elaboration of a cheese, there are 5 main variables:
- The coagulation temperature: although the milk curdles at 40ºC/104ºF, it is usually happening in a lower range of temperatures (30-35ºC/86-95ºF), although it will always be according to the desired results and the maturation time. (the higher the maturation, the lower the temperature, and in an opposite way, for fresh cheeses, we need high temperatures).
- The dose of rennet: for a long maturation a dry curd is necessary, which we will obtain through a good synergesis and a higher dose of rennet; on the other hand, for a fresh cheese, where we want more humidity and less synergesis, higher temperature and lower dose of rennet).
- The coagulation time: for maturation cheeses, shorter time (a margin of between 20 and 45 minutes), for fresh cheeses, longer time (from 45 minutes to 1 hour).
- The presence of acidity: at a pH of 4.6 the milk curdles by lactic coagulation, obtaining a fragile whey that does not make good synergies. In the presence of acidity, therefore, two factors are key: rennet dosage ratio (it should be enough to ensure enzymatic coagulation, but not too much to avoid having too fast coagulation) and temperature (low, to extend the coagulation time to the maximum and obtain a good result).
- The presence of calcium: necessary for proper coagulation, to obtain a consistent curd. In excess, it impairs the taste of the cheese.
DOSAGE
0,4 - 5 ml / L
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