Meito Rennet 1 gr japan untuk 100L susu cheese keju kosher halal

Rennet microbial vegetarian MEITO JAPAN for homemade cheese
1 sachet x1 gram for 100 liters / 26.5 gallons of milk
Made in Japan byMeito Sangyo Co., Ltd
Suitable for the making of the following types of cheeses:
1. Soft cheeses: Riccota, Feta, Brynza, Mozzarella, Telemes, Manuri, Mizita, Antotiro, Kopanisti.
2. Pressed unfermented cheeses: Pecorino, Edamer, Gouda, Rebloshon, Cheddar, Cantal, Russian.
3. Pressed boiled cheeses: Gruyer, Emmentaler, Parmesan, Conte, Beaufort.
4. Cheeses with noble mold: Camembert, Briya, Savarin or Bree.
5. Cheese with washed edges: Epuass, Mara, Livaro, Munster, Remudu or Limburgsky.
6. Cheese with natural edges: Shabishu du Poitou, Saint-Maur, Crotten de Chavignon.
7. Cheeses with blue mold: Stilton, Gorgocolla, Furm d'Amber, Roquefort.
8. Pickle cheeses: Suluguni, Brynza
9. Cream cheese: Shabziger.
10. Curd
11. Casein
Meito Microbial Rennet (MR) aka Pepsin
from Rhizomucor pusillus Lindt /
Rhizomucor miehei
Mucorpepsin (milk-clotting enzyme) EC 3.4.23.23
Enzymatic features:
Meito Microbial Rennet (MR) is a range of microbial coagulants produced by the fungi Rhizomucor pusillus and R. miehei.
All MR products are solely of vegetable origin. No animal-derived material is used in any step in the production process. Some MR products have been certified as Kosher and Halal.
To make cheese:
Dissolve one sachet in 1 cup of water. After stirring the solution well,add it
to100 liters /26.5 gallons of warm milk at a temperature of 35 C/ 95 F.