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Description
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).
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
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