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Veal Rennet

Traditional veal rennet, single-strength. Minimum 80% chymosin, 15% pepsin. Liquid form. Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

IMCU (international milk clotting units) = 375 (avg)

June 2020: Please note that due to a temporary shortage of certain packaging supplies, some of our products have been packaged in substitute packaging. Please be assured that there is no change to the product within. If you have any questions or concerns, please call our Customer Service or Technical Service teams at 608-242-9030.

 

 

Size

All cheese types requiring coagulant; preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

2-3 oz. (58-87 mls) per 1000 lbs. milk

Veal rennet, salt, sodium acetate, propylene glycol, potassium sorbate

No

Non-GMO

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HP6
 
GEO 17