Fromase Rennet Tablets, 100 tablets per package
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These rennet tablets are used to coagulate milk using microbes. They are manufactured with a thermo labile enzyme of a selected strain of Rhyzomucor miehei, which is widely used in the dairy industry. Thermo labile enzyme means that no residual enzymatic activity is found in the whey after a pasteurization process.
The activity and stability of these tablets with respect to temperature is superior to the activity of animal
rennet tablets. Fromase® 50 can be used for the preparation of fermented/coagulated milk, the oldest form
of an acidified milk product. They can serve as the basis for making "quark" (sour curd cheese) and
fresh cheese curds as well as a probiotic whey beverage.
These tablets are made with microbial enzymes which contain no animal products. Each tablet is scored into 4
segments for ease of use. When used in making cheese, 1/2 tablet will set 1 gallon of milk in approximately
45 minutes. These tablets will last indefinitely in the freezer and that makes it easy to always have rennet on hand.
These tablets are enclosed in "blister packs" so they are individually sealed and not exposed to oxidation until their "blister" is opened for use. Each tablet is scored for easy breakage into ½ or ¼ tablet pieces when needed.
These are excellent rennet tablets! We like them for their ease of use, and consistency in outcome. Many say these are the best rennet tablets available.
Presentation and activity: These tablets have the following activity: 2305 IMCU (International
Milk Clotting Units) per tablet, one tablet to set 50 liters of cow milk at 35°C.
Fromase® is a registered trademark of DSM Food Specialties in the Netherlands.
Frequently Asked Questions:
Q. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?
But check why the starter culture did not work (antibiotic?). Antibiotic milk will slow or stop bacteria from forming lactic acid.
Fresh Cheese with Provencal Seasoning and Green Asparagus Coulis
Ingredients for the cheese:
Ingredients for the coulis:
Making Cheese Curds:
Making the Coulis:
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