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View compareMicrobial Rennet Pack Of 10 Use One Sachet (1G) For 22 Gallons (100 Ltr) Of Milk
Microbial Rennet Pack Of 10 Use One Sachet (1G) For 22 Gallons (100 Ltr) Of Milk
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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Product Description
Valiren Is A Food Grade Enzyme Derived Through The Controlled Fermentation Of Special Strains Of Rhizomucor Miehei. It Contains The Specific Protease Activity That Makes It Effective As A Milk Clotting Enzyme. Valiren Complies With Fcc Recommended Specifications For Food Grade Enzymes. Our Products Are Kosher And Halal Certified. Use One Sachet For 22 Gallons Of Milk (100 Ltr Of Milk). 10 Sachets Will Coagulate Up To 220 Gallons Of Milk ( 1000 Ltr Of Milk). If You Have Any Issues With This Microbial Rennet At All, You Can Return It At Any Time For A Full Refund, No Questions Asked.
Frequently Asked Questions
- Q: What is the main ingredient in the microbial rennet? A: The main ingredient in the microbial rennet is an enzyme derived from special strains of Rhizomucor miehei. This enzyme is specifically effective for milk clotting.
- Q: How many sachets are included in a pack? A: There are ten sachets included in each pack of microbial rennet. Each sachet weighs one gram and is designed for large batches of milk.
- Q: Is this product gluten-free? A: Yes, the microbial rennet is gluten-free. It is also non-GMO and suitable for vegetarians.
- Q: How do I use the microbial rennet? A: To use the microbial rennet, dissolve one sachet in milk for every twenty-two gallons of milk. Gradually warm the milk to ninety degrees Fahrenheit before adding the rennet.
- Q: Can I use this rennet with different types of milk? A: Yes, this microbial rennet works with any type of fresh animal milk. It is versatile and effective for various dairy applications.
- Q: Is this product suitable for beginners in cheese-making? A: Yes, this product is suitable for beginners. Its clear instructions and effective formulation make it easy to use for novice cheese-makers.
- Q: How should I store the microbial rennet? A: Store the microbial rennet in a cool, dry place. Keep it away from direct sunlight to maintain its effectiveness and longevity.
- Q: What is the shelf life of the microbial rennet? A: The microbial rennet has a shelf life of approximately two years when stored properly. Check the packaging for specific expiration dates.
- Q: Can I return the microbial rennet if I'm not satisfied? A: Yes, you can return the microbial rennet for a full refund if you are not satisfied. The return policy allows for hassle-free returns.
- Q: Is this product Kosher and Halal certified? A: Yes, the microbial rennet is both Kosher and Halal certified. It meets the dietary standards for a wide range of consumers.
- Q: What happens if the rennet does not work as expected? A: If the rennet does not work as expected, you can contact customer support for assistance. They are available to help resolve any issues.
- Q: Can this rennet be used for vegan cheese-making? A: No, this rennet is not suitable for vegan cheese-making as it is derived from microbial sources. However, there are plant-based alternatives available.
- Q: How does the microbial rennet affect the flavor of cheese? A: The microbial rennet helps develop a smooth texture and enhances the flavor profile of cheese. It contributes to the overall quality of the cheese.
- Q: Is there a specific temperature for the milk when using this rennet? A: Yes, it is important to warm the milk to ninety degrees Fahrenheit before adding the rennet. This ensures proper coagulation.
- Q: Can I use this rennet for yogurt making? A: No, this microbial rennet is specifically designed for cheese making and may not be suitable for yogurt production. Use a specific yogurt starter culture instead.