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Microbial rennet

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Microbial rennet

Food grade liquid microbial coagulant. It is a product of an enzymatic nature of fungal origin, obtained by the controlled fermentation of Mucor miehei mold. It contains a Protease activity that makes it effective as a milk coagulant enzyme. Transparent liquid and dark amber (brownish). Odor and neutral taste.

The process conditions and coagulation time are similar to those of other rennet and coagulants used in the manufacture of cheeses:

  • The effective temperature range is similar to that of bovine rennet (30-40ºC). Keeping its activity constant, until temperatures slightly above 65ºC.
  • They are sensitive to the effect of pH for coagulation activity (over the typical pH process range between 6 and 7, the activity increases when the pH decreases).


Requires availability of calcium chloride. For optimal functionality it must be between 10 and 100 g - ml / 100 liters of milk.

The dosage is variable, depending on the type and composition of the milk and the coagulation conditions required by the cheese to be made. By way of example, the following orientative doses are given that attend to the type of processed milk:

  •     1 mL of rennet / 6-9 liters of cow's milk at 32-34 ° C.
  •     1 mL of rennet / 8-12 liters of goat's milk at 32-34 ° C.
  •     1 mL of rennet / 12-18 liters of sheep's milk at 32-34 ° C.


Usually enough doses to coagulate the milk in a time between 30 and 50 minutes.

You can buy this rennet in 100 cc cans.


No need cold for transport. Once received keep in the refrigerator.

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3,40 €

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Microbial rennet specifications

COAGULANT SPECIFICATIONS: 1: 50,000 MCU / mL.

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Microbial rennet

Microbial rennet

Microbial rennet

Food grade liquid microbial coagulant. It is a product of an enzymatic nature of fungal origin, obtained by the controlled fermentation of Mucor miehei mold. It contains a Protease activity that makes it effective as a milk coagulant enzyme. Transparent liquid and dark amber (brownish). Odor and neutral taste.

The process conditions and coagulation time are similar to those of other rennet and coagulants used in the manufacture of cheeses:

  • The effective temperature range is similar to that of bovine rennet (30-40ºC). Keeping its activity constant, until temperatures slightly above 65ºC.
  • They are sensitive to the effect of pH for coagulation activity (over the typical pH process range between 6 and 7, the activity increases when the pH decreases).


Requires availability of calcium chloride. For optimal functionality it must be between 10 and 100 g - ml / 100 liters of milk.

The dosage is variable, depending on the type and composition of the milk and the coagulation conditions required by the cheese to be made. By way of example, the following orientative doses are given that attend to the type of processed milk:

  •     1 mL of rennet / 6-9 liters of cow's milk at 32-34 ° C.
  •     1 mL of rennet / 8-12 liters of goat's milk at 32-34 ° C.
  •     1 mL of rennet / 12-18 liters of sheep's milk at 32-34 ° C.


Usually enough doses to coagulate the milk in a time between 30 and 50 minutes.

You can buy this rennet in 100 cc cans.


No need cold for transport. Once received keep in the refrigerator.

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