RENNET TYPE II Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
RENNET TYPE II is a milk coagulant that is the concentrated extract of rennin enzyme obtained from calves’ stomachs (calf rennet) or adult bovine stomachs (bovine rennet). The commercial saline extract of rennin contains a little pepsin, some sodium chloride, and some boric acid, sodium benzoate, or propylene glycol as a preservative. In the paste form, it also contains lipase. In the paste form it is used in italiantype cheeses. It is used to coagulate milk into curd in making cheese and junket. A microbial rennet and a pepsin rennet also exist.
Verwenden
Studies have shown that heat treatment of milk causes an increase in the rennet-induced coagulation times. This time was proportional to the temperature of the heat treatment.
Allgemeine Beschreibung
Rennet, an enzyme extract is mainly used in the dairy industry. Chymosin is the main constituent of?rennet. In commercial preparation of rennet, other proteases like bovine pepsin is also present in varying concentrations.
RENNET TYPE II Upstream-Materialien And Downstream Produkte
