Rhizo-Lac

Granulated, Microbial Lactate Enzyme 2250 IMCU/G

Ingredients: microbial enzyme (derived from the fungus Rhizomucor miehei) and sodium chloride.

Microbial rennet is a milk coagulant intended for use in cheese factories and replaces similar rennet of animal origin.In the misfermentation process, pathogen-free, purified mushroom - Rhizomucor miehei acts.

Specification: Conforms to Standard: GB/T 1886.174-2016 (Enzymes for Food Industry)

Features: Granulated Microbial Lactate Enzyme 2250 IMCU/g is slightly salty, stable, water soluble;sparingly soluble in ethanol, chloroform, or ethyl ether.

It exhibits a good clotting ability, which is very similar to the endopeptidase of the corresponding type of calf muscle (chymosin).

Enzyme activity depends on processing conditions, milk composition, calcium concentration, pH, and temperature.

Microbial enzyme is especially suitable for vegetarians.

Does not contain GMO and allergens.

The finished product has a pleasant smell and taste characteristic of dairy products.

It is used in the production of all types of cheese, with a ripening period of no more than 4 months.

Cheese is stored for a long time.

Dosage: Microbial Lactate Enzyme with 2250 International Milk Coagulation Units (IMCU).

30 IMCU to 60 IMCU per liter of milk is recommended, which means for large volume producers 13.33 to 26.66 g of enzyme per 1000 liters of milk).

And in family conditions - 1 g of enzyme is enough to coagulate 40 to 80 liters of milk, depending on the quality indicators of the milk.

First, the product should be dissolved in pasteurized, chilled and non-chlorinated water. Mix with milk and stir for 5 minutes.

Packaging: 1 g in three-layer bags and 500 g in a polyethylene bottle.

Shelf life and conditions: 2 years, store in a cool, dry place protected from sunlight.

Not more than 20-25°C.

Violation of storage conditions will lead to a decrease in enzyme activity.

Manufacturer: Bioteksi LLC, Georgia