Rennet Tablets are used to precipitate milk protein, the so-called Casein. You add rennet, an enzyme from calf-stomachs. With good rennet capacity the milk generates a gel-type liquid, the so-called curd, on adding the substance. In case of reduced rennet capacity (pH-value, extreme cooling, extreme mechanical treatment or low Calcium content) the curd will be too soft. A good rennet capacity is very influential on yield and quality of the cheese.
- 1 Tablet sufficient for max. 20 liters milk
- simple dosing due to embossed splitting lines