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Rennet (liquid enzyme - chymosin)

Rennet (liquid enzyme - chymosin)

  • ₴ 497.12
  • Brands Laisves
  • Availability: Out Of Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

Maxiren, a high quality rennet (100% chymosin), is a milk coagulant developed using the latest technologies to meet the needs of modern cheese production. Chymosin - the main enzyme for milk clotting, is made from the special milk yeast Kluyveromyces Lactis. Maxiren and natural rennet have the same temperature sensitivity. Activation of maksiren in serum can be achieved by pasteurization at t..

Maxiren, a high quality rennet (100% chymosin), is a milk coagulant developed using the latest technologies to meet the needs of modern cheese production.

Chymosin - the main enzyme for milk clotting, is made from the special milk yeast Kluyveromyces Lactis.

Maxiren and natural rennet have the same temperature sensitivity.

Activation of maksiren in serum can be achieved by pasteurization at t 72 C, serum pH not lower than 6.0.

Identical to calf chymosin. Excellent thermal sensitivity 100% clotting activity, increasing product yield by 5-7%.

Possesses proteolytic activity.

Recommended dosage of Maxiren 1800 granular 0.7-0.9 g per 100 liters. milk.

The recommended dosage of Maxiren 600 liquid is 2.5-2.7 ml. for 100 liters. milk.

Using:

Before adding Maxiren, make sure that the milk is brought to the required rennet temperature, that calcium chloride and b-carotene or annatto cheese color are added and that they are homogeneously mixed throughout the entire container.

The application level of Maxiren will be less than for the equivalent calf rennet activity. Gently measure Maxiren, dilute in 10-fold volume of cool drinking neutral water, and add immediately to a container with milk.

Using hard alkaline water will lower the activity of the rennet. If possible, use distilled water for the enzyme solution. Do not dissolve rennet in a container that was used for alkaline cheese coloring or detergents.

Stir the milk thoroughly before making sure the rennet is evenly distributed in the milk - the time will vary depending on the shape of the container, but will be approximately 4 minutes. The cheese mass should be ready for slicing in about 25-45 minutes.

Maxiren is made from the milk yeast Saccharomyces (Kluveromyces) lactis, which has been isolated from the microflora of Kefir. Maksiren is the highest quality coagulant with a high degree of purity, consistency of high quality and stable enzymatic activity. This ensures maximum milk curdling and cheese yield and is also suitable for all types of cheese.