Rappelli Liquid Coagulant 125

Rapelli liquid coagulant is a rennet of fungal vegetable origin, obtained by fermentation of Mucor pusillus var. Lindt and/or Rhizomucor miehei MT. During fermentation, the enzyme capable of coagulating milk develops; it is then extracted by desalting and filtration and stabilised in a saline solution.

Features

• Combines high coagulating activity with low proteolytic activity
• SOXHLET coagulating activity: 1:10000
• Suitable for all types of cheese production, both fresh and with short and medium ageing
• Size: 125 ml bottle (code 9006)

Directions

• The quantity needed depends on several factors: milk quality, calcium present, acidity, temperature and type of processing used.
• The average dose ranges from 2 to 4 cc per ten litres of milk.
• For more even distribution in the milk, the product can be diluted in cold water: 1 part coagulant to one or two parts water is recommended.

Storage

Store at room temperature.