Rennet "Renco" for Junket - Natural Calf rennet Liquid.
A purified and standardised solution of milk clotting enzymes extracted from the fourth stomach of young milk fed calves. Supplied as a liquid saline solution containing a minimum of 92 % chymosin as active component.
Strengh - 65 IMCU.ml
Size 120 Ml.
Usage Levels:
For cheese 7 mls per 10 litre of milk (2 gal.)
For manual addition to cheese vats it is recommended that the measured amount of rennet be diluted with 15 - 20 times its own volume of clean cold water prior to addition.
Diluting water must be free of all residual chlorine.
Directions for Use:
Package has outside recipes for:
1. Original junket.
2. Golden Glow.
3. Peach Shortcake.
4. Olde Ice Cream.
5. Cheese Making.
Composition:
Ingredients:
Brine, preservatives, rennet enzymes.
Refrigerate for best performance.
Price: $12.00
