Vegetarian Rennet For Cheese

Premium Microbial Rennet for Cheese Making

• Brand: SENTIAN
• Supply Ability: 50000kgs
• Min. Order: 1 Kilogram
• Model No.: ST-Microbial Rennet

Microbial Rennet (Rhizomucor miehei) – Premium Vegetarian Cheese Coagulant Introduction to Microbial Rennet Discover the future of cheese production with our high-quality Microbial Rennet derived from Rhizomucor miehei. This vegetarian-friendly, food-grade milk-clotting enzyme offers a safe, efficient, and sustainable...

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Rennet Enzyme for Cheese and Yogurt

• Brand: SENTIAN
• Packaging: 1kg/bag, 25kg/drum
• Model No.: SENTIAN-Rennet
• Place of Origin: China

Chymosin is also generally called rennin because it is easily confused with renin. The International Committee of Enzymology recommends the use of this name, namely chymosin, also known as rennet, Chymogen, Lab (German), and remnase. It is a protease.As one of Food Grade Enzymes, Rennet is an indispensable preparation...

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Microbial Rennet for cheese Kluyveromyces lactis rennet

• Brand: SENTIAN
• Packaging: Drum, Aluminum foil bag
• Supply Ability: 5000kg
• Min. Order: 1 Kilogram

Kluyveromyces lactis is a yeast species commonly used in the production of rennet, an enzyme used in cheese making. This yeast is able to produce high levels of chymosin, the key enzyme responsible for coagulating milk proteins during the cheese making process. What is Rennet Classification? Rennet can be classified...

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Microbial Rennet Cheese Chymosin Rennet

• Brand: sentian
• Packaging: 1kg/bag, 25kg/drum
• Supply Ability: 50000
• Min. Order: 1 Kilogram

Description        Chymosin can be directly used for cheese, feed, medicine, cheese and casein manufacture of condensation and related industries. chymosin is a kind of solid enzyme which is extracted from the yeast fermentation,it can be directly used for cheese, feed, medicine, cheese and casein

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Microbial Rennet for cheese kluyveramises chymosin Rennet

• Brand: SENTIAN
• Supply Ability: 5000kg
• Min. Order: 1 Kilogram
• Model No.: ST-Microbial Rennet Powder

Rennet is an aspartic protease first discovered in the stomach of unweaned calves. It can specifically cut the peptide bond between Phe105-Met106 of κ-casein in milk, destroy casein micelles and coagulate milk. The coagulation ability and protein hydrolysis ability of rennet make it a key enzyme in cheese production...

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