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).

PLEASE NOTE: We are in the process of switching manufacturers of single-strength animal rennet; we have limited stock remaining of this product (most of which has a Best Use By date of 9/6/24 and the gallon size of this product is discounted as a result -- priced as marked). We do have a replacement product available, available here. If you would like to discuss this transition with a Dairy Connection technical specialist, please call us at 608-242-9030.

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