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Enzym til fødevarer. Må kun anvendes til koagulering af mælk |
This rennet contains the enzymes chymosin and pepsin extracted from the fourth stomach of calves and/or adult bovines used for coagulation of milk when making cheeses.
Enzyme composition:
- Chymosin 85% ± 3%
- Pepsin 15% ± 3%
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This rennet contains bovine milk-clotting enzymes which is highly specific for kappa-casein, resulting in very good curd formation. Contents: 5000 ml.
- Hjemmeriet > Cheese > Cultures/enzymes > Löpe: Rennet - Microbial/Vegetarian - MICROLANT - 5 Liter UsageRennet for coagulation of milk when making cheeses. Learn more about rennet here (opens in new window) The effect of adding rennet to milk is that the milk will coagulate and turn into curd. Subsequently, by dividing the curd into smaller pieces, the whey will drain from the curd. All cheese recipes provide an indicative coagulation time - which is the time you usually need for leave the milk to coagulate. Using the stated coagulation time, and checking to see that the curd gives a clean cut with a knife, you will usually get a reasonable result, though with a slightly varying result of structure and taste from one batch to the next. The following describes a method which you can apply in order to obtain more control over your cheese making - it will enable you to repeat a success. The method is often referred to as the flocculation method and will enable you to determine the optimum coagulation time for the cheese milk. The optimum coagulation time depends on many conditions: the milk's content and composition of proteins and fats, the pH of the milk when the rennet is added, the activity of the rennet, whether or how the milk is pasteurized, whether the milk is homogenized, if you add calcium chloride to the cheese milk, and more. Maybe you compose the cheese milk yourself by mixing different types of milk, for example whole cream milk with a little extra cream or goat's milk, or you may mix homogenized with unhomogenized milk. All these parameters mean that the optimum coagulation time will vary. To determine the optimal coagulation time, the flocculation time of the cheese milk must be known. The flocculation time is the time it takes for the milk to clot after the rennet is added to the milk. Depending on the type of cheese you want to make, different coagulation times are used, which is calculated as a factor (typically between 2 and 6) multiplied by the flocculation time. You determine the flocculation time as follows: Add the rennet to the milk, stir well for 20 seconds and bring the milk to a rest. Start a timer. Let the milk rest for 5 minutes. Then take a scalded small round glass and place the glass in the surface of the milk - the glass will float but sink slightly into the milk. Tap / turn the glass so it rotates slightly in the milk - do this once a minute. After about 8 minutes, you will notice that the glass will rotate less - then test by tapping / turning the glass every 30 seconds. After 10 - 15 minutes, the glass will no longer be able to move in the milk, indicating that the curd has formed. Carefully remove the glass and stop the timer. The timer will now show the flocculation time. To find the optimal coagulation time, multiply a factor on the flocculation time. This factor is given in the table below. The factor is multiplied by the flocculation time, which gives the total time that must pass before the curd is cut, measured from the time the rennet was added.
Example: If you measure the flocculation time to 12 minutes, and if you are making a blue mold cheese, then the factor is 4 and you have to cut the curd after 48 minutes of coagulation. The reason that the coagulation time varies with the cheese type is due to the amount of whey drained after the curd is cut will depend on the coagulation time: The longer coagulation time, the less whey is subsequently drained and thus will give a more moist cheese. For soft cheeses, a long coagulation time and a relatively large curd cutting size are used, which causes less whey to be drained from the curd. For hard cheeses a short coagulation time and a relatively smaller curd cutting size are used, which causes more whey to be drained from the curd. The factors shown in the table are just what is normal practice for the different cheese types. Typically, the factor is varied by ± 0.5 to obtain a desired moist content in the resulting cheese. If you find that the flocculation time is beyond the expected 10 - 15 minutes, you can (in next batch) adjust by changing the addition of calcium chloride and / or rennet (the more calcium chloride and / or rennet, the shorter flocculation time). Likewise, the pH of the milk will have some influence, ie. the amount of added starter culture and the time the starter culture act in the milk (maturation time) before adding the rennet. The lower the pH (i.e., the more starter culture and / or the longer the maturation time), the shorter the flocculation time.
DosageContents of 5000 ml is intended for 20000 liter. Dosage of rennet varies and depends on the type of cheese you are making. For feta cheese, add 1 ml of rennet to every 5 litres of milk. Dosing is made easy using a plastic dropper or a glass dropper Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore refrigerated (do not freeze).
If stored at 2-8°C the rennet is likely to be usable for at least 1 year - this is the Best Before date. The activity of the active enzyme will decrease by 1% every month. After a year the activity has decreased by 10%, for which you can compensate for by adding a little extra rennet. If stored at room temperature (max. 25°C) the active enzyme activity will decrease by 2% per month. MiscellaneousAbout coagulation time...The effect of adding rennet to milk is that the milk will coagulate and turn into curd. Subsequently, by dividing the curd into smaller pieces, the whey will drain from the curd. All cheese recipes provide an indicative coagulation time - which is the time you usually need for leave the milk to coagulate. Using the stated coagulation time, and checking to see that the curd gives a clean cut with a knife, you will usually get a reasonable result, though with a slightly varying result of structure and taste from one batch to the next. The following describes a method which you can apply in order to obtain more control over your cheese making - it will enable you to repeat a success. The method is often referred to as the flocculation method and will enable you to determine the optimum coagulation time for the cheese milk. The optimum coagulation time depends on many conditions: the milk's content and composition of proteins and fats, the pH of the milk when the rennet is added, the activity of the rennet, whether or how the milk is pasteurized, whether the milk is homogenized, if you add calcium chloride to the cheese milk, and more. Maybe you compose the cheese milk yourself by mixing different types of milk, for example whole cream milk with a little extra cream or goat's milk, or you may mix homogenized with unhomogenized milk. All these parameters mean that the optimum coagulation time will vary. To determine the optimal coagulation time, the flocculation time of the cheese milk must be known. The flocculation time is the time it takes for the milk to clot after the rennet is added to the milk. Depending on the type of cheese you want to make, different coagulation times are used, which is calculated as a factor (typically between 2 and 6) multiplied by the flocculation time. You determine the flocculation time as follows: Add the rennet to the milk, stir well for 20 seconds and bring the milk to a rest. Start a timer. Let the milk rest for 5 minutes. Then take a scalded small round glass and place the glass in the surface of the milk - the glass will float but sink slightly into the milk. Tap / turn the glass so it rotates slightly in the milk - do this once a minute. After about 8 minutes, you will notice that the glass will rotate less - then test by tapping / turning the glass every 30 seconds. After 10 - 15 minutes, the glass will no longer be able to move in the milk, indicating that the curd has formed. Carefully remove the glass and stop the timer. The timer will now show the flocculation time. To find the optimal coagulation time, multiply a factor on the flocculation time. This factor is given in the table below. The factor is multiplied by the flocculation time, which gives the total time that must pass before the curd is cut, measured from the time the rennet was added.
Example: If you measure the flocculation time to 12 minutes, and if you are making a blue mold cheese, then the factor is 4 and you have to cut the curd after 48 minutes of coagulation. The reason that the coagulation time varies with the cheese type is due to the amount of whey drained after the curd is cut will depend on the coagulation time: The longer coagulation time, the less whey is subsequently drained and thus will give a more moist cheese. For soft cheeses, a long coagulation time and a relatively large curd cutting size are used, which causes less whey to be drained from the curd. For hard cheeses a short coagulation time and a relatively smaller curd cutting size are used, which causes more whey to be drained from the curd. The factors shown in the table are just what is normal practice for the different cheese types. Typically, the factor is varied by ± 0.5 to obtain a desired moist content in the resulting cheese. If you find that the flocculation time is beyond the expected 10 - 15 minutes, you can (in next batch) adjust by changing the addition of calcium chloride and / or rennet (the more calcium chloride and / or rennet, the shorter flocculation time). Likewise, the pH of the milk will have some influence, ie. the amount of added starter culture and the time the starter culture act in the milk (maturation time) before adding the rennet. The lower the pH (i.e., the more starter culture and / or the longer the maturation time), the shorter the flocculation time. DocumentsFood stuff documents: Culture OverviewUse the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese. Read the introductory explanations first. This explains the basics you need to understand the range of possibilities. Read this firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic. The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result. Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste. For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product. Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... FactsCurrent storage information:
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symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the
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