Rennet
Coagulates milk proteins, primarily used in cheese-making.
Overview
Rennet is an indispensible enzyme mixture mostly chymosin that makes milk proteins coagulated into curds of cheese. It is especially important when it comes to separating milk solutes from whey and giving the cheese a firmer more flavorful texture.
Rennet is undeniably crucial in the variety of cheeses that range from very soft cottage cheese to really aged Parmesan. Modern food technology includes natural animal-derived and microbial rennet.
This way, the process of cheese-making can be done in a sustainable manner without harming vegetarians. The addition of rennet helps the cheesemakers balance between tradition and innovation in making consistent products of the best quality.
Accurate coagulation and binding to proteins result in higher yields, tastes, and aging potential.
Key benefits & applications
- Coagulates milk proteins, primarily used in cheese-making.
Used across
Coagulates milk proteins, primarily used in cheese-making. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Rennet is supplied at 2,000-15,000 IMC U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Rennet technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Rennet is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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Tell us about your application and our team will share the technical data sheet, pricing and a sample of Rennet.