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Rennet Food Grade 50mL

Fifty millilitres

Product Code: HE1006290

Pack Size: 1

Product Features

£7.50 ex. VAT
Available
Product Description
Rennet (Rennilase) 50mL Working Concentration - 0.05 - 0.1% pH range - 5.5 - 6.5 Temperature range - 30 - 50°C Substrate - Fresh milk Product - Caseinogen forms casein Source - Fungal, Rhizmucor miehei Casein binds with calcium to form casinate causing milk to gel It’s good practice to store enzymes in a refrigerator (5°C approx). This should give a shelf life of 12 months without significant loss of activity. All enzymes, as supplied, should be considered as 100% (unless otherwise specified) e.g. Cellulase supplied as 2g powder – 1g in 100mL gives a 1% working solution, or Pectinase supplied as 100mL - 1mL diluted to 100mL gives a 1% solution. pH - Recommended range for maximum activity Temperature - recommended range for maximum activity Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reation time. Substrate - substance to be reacted with the Enzyme, and appropriate concentration Product - substance produced by breakdown of the substrate Source - origin of the Enzyme