Strength – 280 IMCU. International Milk Clotting Units is the standard measure of the strength of the rennet
High level of chymosin > 93% as the active component
Store in a cool dark place. The ideal storage temperature is 3 to 7°C. Containers should be kept closed. Do not freeze this rennet
Renco Rennet is a purified and standardised solution of milk clotting enzymes extracted from the fourth stomach of suckling calves
Normally, use rates are between 0.75 and 1.25 ml per 10 litres of milk (volume will vary according to the type of cheese being made and the recipe being used
Coagulation, however, is influenced by such factors as seasonal variations affecting milk quality, additions of calcium chloride, pH or acidity variations, and the occurrence of inhibitory agents in the milk
Excessive rennet addition or a little bit of extra rennet for good measure should not be practiced
