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Liquid Rennet Extract 1000 ml Nievi
Nievi Liquid Rennet Extract is a natural product derived from calf and lamb rennet, with a high chymosin content. Ideal for cheese making, it facilitates efficient coagulation of milk, providing a firm curd and a characteristic flavour.
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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.
Calf and lamb rennet ferments, salt, E-200, E-202, Chymosin>85%, Pepsin. AC=140 IMCU
How should it be stored to maintain its effectiveness?
Asked by Beatriz S.
on 27-11-2024
It should be stored in a cool, dry place, protected from direct sunlight, to maintain its stability and effectiveness.
Is it necessary to add any additives when using pasteurized milk?
Asked by Sara D.
on 13-11-2024
Yes, when using pasteurized milk, it is recommended to add powdered milk or a small amount of calcium chloride (5 grams per liter of milk) to ensure proper coagulation.
What is the recommended dosage to coagulate milk?
Asked by Jaime N.
on 30-10-2024
To coagulate between 4 and 5 liters of milk, it is recommended to use a teaspoon of rennet dissolved in water.
Is it suitable for making long-aged cheeses?
Asked by Fernando N.
on 29-10-2024
Yes, this rennet is suitable for making long-aged cheeses, providing a unique firmness and natural aroma to the final product.
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