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)

 

 

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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ABL
 
GEO 17
 
ABY2C