High-Grade Microbial Chymosin Rennet for Gourmet Cheese Making Rennet

• Customization: Available
• Certification: ISO
• Age Group: Adults
• Type: Powder
• Gender: Female
• Feature: Sugar-Free
• Packaging: Box
• Storage Note: Moisture Proof
• Logo Printing: Customized
• Product Type: Health Food
• Product Name: Rennet
• Appearance: Light Brown Powder
• MOQ: 1kg
• Sample: 5-10g
• Shelf Life: 2 Years
• Application: Health Food
• Resource: Rhizomucor Miehei
• Activity: 8000~30000imcu/G
• Molecular Formula: /
• Package: 1kg/Bag, 25kg/Drum
• Orign: China
• Service: Custiomized Service
• Brand: Sentian
• Certificate: COA/MSDS
• Storage: Cool Dry Place
• Transport Package: 1kg/ Bag 25kg/Drum
• Specification: 98%
• Trademark: SENTIAN
• Origin: China
• Production Capacity: 50000kg Per Month

Product Description

 

Description

Rennet casein is a type of casein with a high protein content. It is made from skimmed yak fresh milk coagulated milk, has a lasting aroma and good melting, stretching, gel and other unique functional characteristics, and is the main protein source of processed cheese. In addition, due to its excellent dyeing adhesion, extensibility, anti extrusion, and high viscosity, rennet casein is mainly used in the industrial synthesis of casein plastics. Available mesh range: 30-60 mesh, 60-90 mesh, 90-110 mesh

Product name	Rennet
Specification	99%
Appearance	Brown powder
MOQ	1kg
Sample	1-2g
Shelf life	2 years

Application & Funtion

1. Rennet casein is a white or light yellow powder with a milky aroma that lasts for a long time. It is insoluble in water and has hydration properties, making it easy to absorb odors.
2. Melting property: The melting and stretching properties of rennet casein are based on the interactions between casein molecules. The intermolecular interactions between casein molecules weaken, and their melting ability increases. For example, when Na, CH, O chelate Ca2 *, some CCPs dissolve, thereby reducing the interaction between casein and increasing melting performance.
3. Stretchability: The stretchability (stretchability) of rennet casein is the ability of casein molecules to interact with each other to reduce pressure and become flexible while maintaining connectivity when pressure is applied to rennet casein. Only by applying high shear force to rennet casein can stretchability be achieved. The stronger the interaction between casein molecules, the higher the concentration of soluble Ca2+and PO ions, and the better the stretchability of rennet casein.
4. Hydration: The hydration of casein by rennet is the process of breaking the calcium bridge between casein using salt for emulsification. The degree of hydration of rennet casein depends on the type and concentration of the emulsifying salt used, as well as the degree of damage to the calcium bridge caused by the emulsifying salt.
5. Gel:The formation of rennet casein gel can be divided into three stages. Protein molecules form colloidal particles and then form flocs, which aggregate to form a three-dimensional structure

Applicatio for Food : Cheese and related products, pet food, etc;
Application for Industrial: Industrial synthetic casein plastics, such as casein buttons, piano keys, high-end seals, etc.

COA

Items	Requirements	Results
Physical & Chemical
Appearance	Brown powder	Conform
Odor	Characteristic	Characteristic
Particle Size	98% pass 80mesh	Complies
Loss on Drying	≤5.0%	3.65%
Ash	≤5.0%	1.96%
Solvent Residue	Meet standard	Complies
Pesticide Residue	Meet standard	Complies
Microorganism
Total Plate Count	≤1000cfu/g	Conform
Yeasts and Molds	≤100cfu/g	Conform
Saimonella	Negative/25g	Conform
E.coli	Negative	Conform
Assay	98%	99.5%
Conclusion:This product conforms to the Enterprise standard.