Moistherb Provide Food Grade Enzyme Rennet for Cheese

Product information

Yorenni, is microbial cheese rennet produced by biotechnological fermentation of Rhizomucor miehei microorganism which is isolated from plants. It is a proteolytic enzyme and performs natural chymosin performance and increases efficiency in industrial cheese production. Microbial rennet is a milkclotting enzyme due to its vegetable origin and do not contain any animal content, there is no religious and medical objection. 

Yorenni do not contain any Genetically Modified Organism (GMO) in its production. It produces improvements of texture, keeping its softness and cheese flavor made with this coagulant. 

concentrations

2200 IMCU / g,  15000 IMCU / g,  30000 IMCU/g

250 IMCU / ml,  750 IMCU / ml,  3000 IMCU / ml

* Other concentrations are available, prior requirement from the client is needed.

Packing

Food plastic bottle, food plastic drum for liquid products. 100ml, 500ml, 25000ml

Food plastic bottle, plastic bag, fiber drum for solid products. 100g, 500g, 25000g 

Storage: store the product in the original container, closed, at 4-8 ºC in a dark and dry place.

Expiry:  keep package closed, product remains for 24 months from manufacture date.

Function

Cheese Rennet Chymosin promotes the coagulation of raw milk and provides conditions for the discharge of whey.Cheese Rennet Chymosin promotes the coagulation of raw milk and provides conditions for the discharge of whey. 

Cheese Rennet Chymosin is widely used in the manufacture of cheese and yogurt.

COA 

Our Factory

Certificate

Why Choose us?

1.Any inquiries will be replied with in 12 hours.
2.Dedication to quatity,supply& service.
3.Strictly on selecting raw meterials.
4.Reasonable & competitive price ,fast lead time.
5.Smple order in stock and one week for bulk production.
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