Rennet

Should be stored in a refrigerator at 4°C. This should ensure a shelf life of up to 12 months. They should be regarded as being 100% for the purposes of dilution, e.g. 1g/1ml in 100ml water gives a 1% solution. pH = optimum range. Temp = optimum range. Working conc. = recommended dilution. Source = Origin

Product Code :  EZY-050-450
Working Concentration:  0.05-0.1%
Optimum pH:  5.5-6.5
Working Temp.:  30-50°C
Substrate:  Fresh Milk
Notes:  Causes milk to gel
Enzyme Source:  Fungal Rhizmucor meihei
Product:  Caseinogen forms casein