Tormol rennet is a product of animal origin, obtained from the stomach of calves. Transparent and amber colored liquid (brownish) that has a characteristic odor.
Recommended dosage depending on the type and composition of the milk, and the coagulation conditions required by the cheese to be made. As an example:
1 mL of rennet / 1 liter of cow's milk at 32-34 ° C.
1 mL of rennet / 1.5-2.5 liters of goat's milk at 32-34 ° C.
1 mL of rennet / 3-3.5 liters of sheep's milk at 32-34 ° C.
These amounts are usually sufficient doses to coagulate the milk in a time between 30 and 50 minutes.
You can buy this rennet in 100 ml cans.
No need cold for transport. Once received keep in the refrigerator.
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Strength: 150 IMCU +/- 5%.
Coagulant activity due to chymosin: +/- 50%.
Coagulant activity due to pepsin: +/- 50%
Density at 20 ° C: 1,120 +/- 0.05 gr / ml
pH at 20 ° C: 5.5 +/- 0.5.
Solubility in water: Miscible in all proportions.