Rappelli Liquid Coagulant 1 Litre

Product of fungal vegetable origin obtained by fermentation of Mucor Pusillus var. Lindt and/or Rhizomucor Miehei MT.
During fermentation, an enzyme is formed which has the property of coagulating milk.
By means of extraction, desalting, filtration, etc., the coagulating enzyme is extracted and subsequently stabilized in saline solution.
The product combines high coagulating activity with low proteolytic activity.
SOXHLET coagulating activity: 1:10000
The product is suitable for all cheese productions, both fresh and short-to-medium aged.

Instructions for use
The amount of product required depends on many factors such as: milk quality, amount of calcium present, acidity, temperature, type of processing to be adopted, etc.
The average dose of product ranges from 2 to 4 cc. per ten liters of milk.
It can also be diluted in cold water to better distribute the product in the milk: 1 part of product in one-to-two parts of water is recommended.

Storage
Packages can be stored at room temperature.

Format
1 lt

Code 9009