Liquid rennet

TYPE N 20

20% CHYMOSIN / 80% PEPSIN – Natural liquid rennet N 20┬áis ideal for processing of particularly acid milk, thanks to the high quantity of pepsin that constitutes it. Obtained from certified and controlled abomasum of adult bovine animals, this product is a great help in shortening the time of ripening the cheese.

TYPE N 50

50% CHYMOSIN / 50% PEPSIN – Obtained from strictly controlled at the origin abomasum of bovine, the natural rennet N 50 is suitable to obtain clots fluffy and for the processing of milk with normal acidity. The special extraction technology, like other natural rennet, keeps intact all the key components of rennet.

TYPE N 80

80% CHYMOSIN / 20% PEPSIN – A fair balance in the relationship between chymosin and pepsin makes the liquid rennet Natural N 80 easy to use and highly effective. Produced from certificates calf abomasum and through natural extraction methods is indicated for the production of cheeses and DOP.

TYPE N 95

95% CHYMOSIN / 5% PEPSIN – The high percentage of chymosin is ideal for the producers who want to get the maximum yield in cheese production. The liquid rennet N 95, is made from raw materials rigorously controlled, from the best lots available on the market of abomasum of suckling calves and is extracted only with natural methods.