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another denomination of liquid rennet. Rennet is extracted out of the stomachs - this means only the enzyme is found in the rennet - there is no meat or anything else in the rennet
is the oldest form of industrially produced natural rennet with constant quality. Besides chymosin and pepsin there is also lipases fund in the rennet paste which brings spicier tastes and fattier texture
is the purest form of rennet - produced out of liquid rennet in a special process and dried afterwards. 1,5 to 2,5 grams can coagulate 100 litres of milk
is the common denomination for all milk-clotting products. Differentiation by suffix natural-, microbial-, genetic-, plant-rennet
all coagulants for milk-clotting that are not animal based
these are pressed out of powder rennet and normally dosed for 20 litres of milk. Ideal product for small cheese quantities