Liquid Rennet Extract 1000 ml Nievi

PRODUCT DESCRIPTION

Nievi Liquid Rennet Extract is a natural coagulant obtained from the stomachs of calves and lambs. This liquid rennet is clear, clean and stable, with a distinctive natural aroma. It is widely used in the cheese industry to coagulate milk and produce a firm curd, contributing to the development of optimal flavour and texture in cheeses. Its high chymosin content ensures efficient coagulation, and its stability makes it a reliable choice for both industrial and domestic use.

PRODUCT COMPOSITION

- **Active ingredients:** Natural ferments derived from calf and lamb rennet, with a high content of chymosin (approximately 85%) and pepsin (around 15%). - **Preservatives:** Contains 15% salt, 0.1% potassium sorbate and 0.1% sodium benzoate to ensure stability and preservation.

DIRECTIONS FOR USE

1. **Dosage:** The amount of rennet to be used depends on factors such as the type of milk, temperature and desired coagulation time. As a general guide, to coagulate cow's milk at 35°C in 45 minutes, it is recommended to use approximately 1 litre of rennet per 4,000 litres of milk. 2. **Preparation:** Dilute the required amount of rennet in cold water before adding to the milk to ensure even distribution. 3. **Application:** Add the rennet solution to the milk previously heated to the desired temperature, mixing gently for even distribution. 4. **Courting:** Allow the mixture to stand without stirring for the required amount of time until a firm curd forms.

WARNINGS

- **Storage:** Store the product in a cool, dark place, preferably between 5 and 8°C. If this is not possible, it can be stored at temperatures between 15 and 20°C, although there may be a slight decrease in its coagulant activity over time. - **Precautions:** Keep out of the reach of children. Avoid direct contact with skin and eyes; in case of contact, wash with plenty of water. - **Intended use:** This product is intended exclusively for the production of foodstuffs and should not be ingested directly.