These rennet tablets are manufactured with a thermo-labile microbial enzyme from a selected strain of Rhizomucor miehei, which is widely used in the Dairy Industry.Thermo-labile enzyme means that there is no residual enzymatic activity in the whey after the pasteurisation process. The tablets hydrolyze the milk, during the coagulation process, in a similar way to how natural rennet does, coagulating the milk through the hydrolysis of the methionine-phenyl-alanine bond of kappa casein (a protein found in the milk). Factors such as pH, calcium content in milk can affect the activity of rennet tablets. The tablets behave similarly to natural rennet but the activity and stability with respect to temperature is superior to the stability of natural rennet. Suitable for vegetarians. The tablets do not contain sodium chloride. Usage: The rennet tablets should be dissolved in an appropriate amount of water (one glass of water, at room temperature or lukewarm, for each tablet is sufficient) before being added to the milk. It is recommended that the rennet tablet be dissolved about 20 minutes before being added to the milk. Use either tap water that has been boiled and allowed to cool or bottled water. Each tablet is scored into 4 segments, making it easy to break or cut into smaller amounts if required. Dosage: 1 tablet per 50 liters of milk. Storage: Store in a cool, dry place and out of direct sunlight.Stored in an appropriate manner, the tablets have a shelf life of 5 years from the time of manufacture. Download our rennet instructions and soft cheese recipe here
