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- Order number: 280001
Rennet tablets are used to precipitate the milk protein, the so-called casein. To do this, rennet, an enzyme made from calves' stomachs, is added. If the rennet ability is good, the milk will form a gelatinous substance called curd after the addition. If the rennet ability is affected by pH, excessive cooling, excessive mechanical stress or low calcium content, it is likely that the curd will be too soft. Good renneting ability thus has a significant influence on the yield and quality of the cheese.
- 1 tablet is sufficient for max. 20 liters of milk
- easy to dose due to quarter embossing