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Dairy Ingredients Emzymes |
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Microbial coagulant The cheese maker has the availability of a broad range of coagulants, which allows him to select the ideal coagulant for every cheese type, and to meet customer demands. we offer the broadest portfolio in coagulants and can advise the cheese maker to choose the best coagulant for his application. Features of microbial coagulant
| Physical Properties |
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Description
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Liquid microbial as well as powder rennet derived from selected strain of Rhizomucor Miechi |
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Colour
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Light brown , creamish white |
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Clarity
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Clear in liquid form |
| Chemical Properties |
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Milk clotting activity
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More than 750 in liquid form and 2200 IMCU in powder form |
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pH
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4.6-5.4 |
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Sodium chloride
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140-180 g/l |
| Microbiological Properties |
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Standard Plate Count
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Less than 10 in 1 |
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Yeast & Moulds
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Less than 10 in 1 ml |
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