Veal Rennet

Traditional veal rennet, single-strength. Minimum 80% chymosin, 15% pepsin. Liquid form. Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

9/8/2023 PLEASE NOTE: Due to unexpected manufacturing issues, this product is currently not available. We expect this shortage to resolve mid-late October 2023. We've sourced a substitute animal rennet product that is very similar in usage and function; this substitute is not available on our website at this time -- please call or email our technical service or customer service teams at 608-242-9030 or info@dairyconnection.com to discuss and/or order.

IMCU (international milk clotting units) = 375 (avg)

CONTAINS:
Veal rennet, salt, sodium acetate, propylene glycol, potassium sorbate

USED TO MAKE: All cheese types requiring coagulant; preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).

USAGE RATE: 2-3 oz. (58-87 mls) per 1000 lbs. milk

KOSHER STATUS: This product is not Kosher-certified

GMO STATUS: non-GMO