Usage Levels:

The usage rate of Calf Rennet Powder can be expected to be in the range of 2 to 3 gr. / 100 Lt. milk.(25 gal)
 

Directions for Use:

The strength of NZ Calf Rennet Powder is maintained at a constant level directly related to the coagulation of whole milk. The exact amount to use varies according to the type of milk or cheese type.

It is recommended that the measured amount of rennet powder is dissolved in 50 times its own weight of chlorine free potable water, allowing 30 minutes with occasional agitation for complete dissolution. Thereafter follow regular Cheesemaking procedures.

Keep the container closed and store in a cool, dry place

Composition:

• Salt (sodium chloride)
• Dried extract of rennet enzymes (bovine chymosin, bovine pepsin)
• Bovine gelatine (processing aid)

Allergens: Milk (including lactose)