Rennet Enzyme

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MOQ : 1 Kilograms

Rennet Enzyme Specification

Purity
Above 95% enzymatic activity, tested and verified.

Flavor
Neutral / No added flavor.

Efficacy
Promotes effective coagulation of milk for cheese making.

Best Before
Use within shelf life from manufactured date.

Effect
Rapid and consistent curd formation for the production of high-quality cheese.

Ph Level
Optimum activity at pH 5.5 - 6.5.

Strength
Standard strength 1:10,000 or as specified on label.

Chemical Composition
Chymosin, Pepsin, stabilizers (if any), sodium chloride (may be used as carrier).

Shelf Life
18 - 24 months under recommended storage conditions.

Medicine Type
Food Grade Enzyme

Brand Name
As per packaging (customizable / multiple brands supplied).

Life Span
18 - 24 months from manufacture date.

Ingredients
Rennet Enzyme

Sub Ingredients
Chymosin, Pepsin (derived from calf or microbial sources, as specified).

Function
Milk coagulant

Dosage
Approximately 1g per 100 liters of milk, may vary by application.

Dosage Guidelines
Add directly to milk at recommended temperature during cheese manufacture.

Dosage Form
Liquid, Powder, or Tablet (as specified on package).

Storage Instructions
Store in a cool, dry place away from direct sunlight and moisture.

Packaging Size
10g, 100g, 500g, 1kg, 5kg, 25kg and bulk packs available.

Packaging Type
HDPE jars, bottles, or food-grade pouches.

Microbiological Standards
Meets international food safety standards for microbial enzymes.

Allergen Statement
Free from major allergens, does not contain gluten or nuts (confirm per batch/label).

Enzyme Activity
120 IMCU/g or as per product batch certificate.

Solubility
Completely soluble in water (for powder and liquid forms).

Regulatory Compliance
Complies with FSSAI, Food Codex, and international food-grade regulations.

Recommended Temperature
Optimal use at 30C to 37C (milk coagulation).

Appearance
Off-white to pale yellow powder or clear liquid, depending on form.

Usage Industries
Dairy, Cheese Production, Food Processing.

Safety Precautions
Non-toxic, avoid inhalation of powder, rinse thoroughly with water if contacted with skin or eyes.

Application
Ideal for manufacturing hard and soft cheeses, paneer, and other dairy coagulates.

Rennet Enzyme Trade Information

Minimum Order Quantity
1 Kilograms

Payment Terms
Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
2-5 Days

Main Domestic Market
All India

About Rennet Enzyme

Sale on top-rated Rennet Enzyme! Capitalise on this unmatchable offer to enhance your dairy production with a sterling product trusted by cheese producers worldwide. Decorated with international food safety certifications, this enzyme ensures rapid and consistent curd formation in hard and soft cheeses, paneer, and more. Available in both powder and liquid forms, it boasts high purity (over 95% enzymatic activity), optimum performance at pH 5.5-6.5, and solubility in water. Free from major allergens, each batch meets global food safety and regulatory standards for a truly reliable milk coagulant.

Rennet Enzyme: Special Features & Applications

Our Rennet Enzyme stands out with its unmatchable efficiency and purity, ensuring effective milk coagulation for cheese and paneer production. Featuring standard enzymatic strength and customizable packaging, it provides flexibility in usage-liquid, powder, or tablet formats. Ideally applied at 30C-37C, its rapid action is suitable for both small and large-scale dairy operations, making it a preferred choice for manufacturers seeking quality and consistency in their final products.

Supply Ability, Packaging, and Export Market Reach

We offer sterling goods transport options for Rennet Enzyme, providing bulk and customizable pack sizes from 10g up to 25kg. Our export market spans India and other key international destinations, with a strong supply ability to meet diverse industry requirements. All goods are meticulously packaged in HDPE jars, bottles, or food-grade pouches to ensure product integrity. Capitalise on our offer for prompt shipment and comprehensive export support.

FAQ's of Rennet Enzyme:

Q: How should Rennet Enzyme be applied during cheese manufacture?

A: Add the recommended dosage directly to milk at a temperature of 30C to 37C, as stated on the package or batch certificate. Stir gently for best results, ensuring complete mixing.

Q: What are the key benefits of using your Rennet Enzyme?

A: Our Rennet Enzyme promotes rapid and uniform coagulation, resulting in high-quality curd formation. It is suitable for both hard and soft cheeses, is allergen-free, and complies with global food safety regulations.

Q: Where can this Rennet Enzyme be used in the dairy industry?

A: It is ideal for commercial cheese production, paneer manufacturing, and other dairy coagulate processes in both small and large-scale food processing environments.

Q: What is the shelf life and storage recommendation for the Rennet Enzyme?

A: When stored in a cool, dry place away from sunlight and moisture, the enzyme maintains full efficacy for 18-24 months from the manufacturing date.

Q: How do you ensure the quality and safety of your Rennet Enzyme?

A: Each batch undergoes rigorous testing for purity (above 95%), meets international microbiological standards, and complies with FSSAI and Food Codex regulations for food-grade enzymes.

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