Rennet P

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Product Details:

Molecular Formula Not applicable (enzyme blend)
Poisonous NO
EINECS No 232-877-2
Density 0.5 Gram per cubic centimeter(g/cm3)
Purity >95%
Solubility Completely soluble in water
Application Cheese and curd production
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Rennet P Price And Quantity

Rennet P Product Specifications

Melting Point Not applicable (denatures above 65C)
Usage Added to milk for coagulation in cheese making
Ph Level Optimal 5.5 6.5
Storage Store in sealed containers below 10C, dry and protected from light
Grade Food Grade
Refractive Rate Not determined
Product Type Enzyme Preparation
Physical Form Powder
Appearance Off white to light brown powder
Smell Characteristic enzyme odor
Taste Neutral to slightly bitter
Shape Powdered, fine granules
Properties Free-flowing, non-dusty powder, highly active, thermostable
Purity >95%
Density 0.5 Gram per cubic centimeter(g/cm3)
EINECS No 232-877-2
Poisonous NO
Molecular Formula Not applicable (enzyme blend)
HS Code 35079090
CAS No 9001-98-3
Structural Formula Enzyme complex (no fixed formula)
Ingredients Microbial rennet enzymes (primarily protease), stabilizers
Molecular Weight Varies, ~36 kDa (major component)
Shelf Life 24 months when stored properly
Application Cheese and curd production
Solubility Completely soluble in water

Rennet P Trade Information

Supply Ability 5000 Kilograms Per Week
Delivery Time 1 Week

Product Description

Rennet P

TEST	LIMITS
Color	White to light Yellow colored powder
Solubility	Soluble in water
Activity	15000 IMCU
Total Viable Count	NMT 10000 cfu/g
Microbial Limit
E.coli	Should be Absent
Salmonella	Should be Absent
Yeast & Mold	NMT 100 cfu/g

Packing : EBzyme-Rennet P is packed in HDPE ,25 kg .

Storage &Shelf life:Product is stable for one year when stored below temperature 20⁰C.Store in cool and dry place away direct from sun light.

Allergen Free : EBzyme-Rennet P enzyme is produced with Good manufacturing Practises,no any allergen present according to guidelines.No any cross contamination in product .(Detail of allergen free statement provided on special request.)

GMO Free : The product EBzyme-Rennet P is GMO free according to directive regulation.

Exceptional Enzyme Activity for Cheese Making

Rennet P boasts an enzyme activity greater than 1000 IMCU/g, enabling efficient coagulation of milk in cheese and curd production. Its microbial origin ensures suitability for vegan and vegetarian recipes, while the unique blend of protease enzymes creates consistent curd texture and yield.

Safety and Allergen Information

This rennet enzyme is free from common allergens and lactose, making it an ideal choice for inclusive cheese and dairy alternative manufacturing. Its food-grade classification and high purity guarantee product safety, and it is completely non-poisonous when used as directed.

Convenient Packaging and Stability

Rennet P is offered in 1 kg, 5 kg, and 10 kg sealed packs, suitable for varying production scales. Its powder form is non-dusty and free-flowing, with long-term stability when stored dry, below 10C, and protected from light, maintaining its efficacy for up to 24 months.

FAQs of Rennet P:

Q: How is Rennet P used in cheese and curd manufacturing?

A: Rennet P is added directly to milk to initiate coagulation during cheese and curd production. It dissolves completely in water, forming a clear solution that mixes easily, thereby enabling effective milk curdling and desired texture formation.

Q: What benefits does Rennet P offer compared to animal rennet?

A: Rennet P is derived from microbial sources, making it suitable for vegetarian and vegan applications. It is allergen-free, has high enzyme activity, and delivers consistent results in cheese making without compromising taste or quality.

Q: When should Rennet P be added during the cheese making process?

A: The enzyme should be added after the milk has been heated to the recommended temperature and any other starter cultures have been incorporated. This timing ensures optimal coagulation and curd development.

Q: Where is Rennet P most commonly applied?

A: Rennet P is primarily used in commercial and artisanal cheese factories, curd production facilities, and food labs focused on producing vegetarian and vegan cheeses and curds in India and globally.

Q: What is the recommended storage condition and shelf life of Rennet P?

A: Store Rennet P in sealed containers below 10C, away from moisture and light. Under these conditions, the product remains stable and retains its enzyme activity for up to 24 months.

Q: Is Rennet P safe for individuals with lactose intolerance or allergies?

A: Yes, Rennet P is formulated to be both lactose-free and allergen-free, making it suitable and safe for people with lactose intolerance and those sensitive to common food allergens.

Q: What is the advantage of its physical form and solubility?

A: Rennet Ps free-flowing powder form ensures easy handling and uniform dosing, while its complete solubility in water guarantees smooth incorporation in dairy processing without residual particles or dust.

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