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General Guidelines for  Cheese-makers :

The properties of Rennilase® are very similar to those of calf rennet.

 

 

In practical use, however, it has been found that coagulation and syneresis properties may be slightly different. Rennilase® gives a slightly slower hardening of the coagulum during renneting, but after the cutting of the curd the syneresis and whey-off will be slightly faster than with calf rennet ...

 
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Rennilase®

 

 

is a milk-clotting enzyme produced by submerged fermentation of a selected strain of the fungus Rhizomucor  miehei , Cooney & Emerson .

 

Rennilase has a  specific  proteolytic effect on k-casein ,  the protective colloid  of  the  complex casein micelle in milk, resulting in the formation of cheese curd

 

By introduction of Rennilase it is recommended to make a comparative test for renneting activity, to assure the same clotting time as usual.

 

 
 
 
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