Microbial Rennet is an effective substitute to animal rennet. While ordinary rennet is sourced from ruminant animals, this kind is made from fungi. Rennet, sometimes called paasim in the Philippines, is a liquid used to coagulate or solidify milk in cheese-making.
Benefits of using Microbial Rennet
- Cheese is more stable and consistent size and weight.
- Cheese is creamier and have a more uniform texture.
- Extends the shelf-life of soft cheese to twice as long before expiration, while maintaining its taste and flavor.
- Increases cheese yield because it produces more from each liter of milk, compared with the usual animal rennet.
- Suitable for vegetarians.
FREQUENTLY ASKED QUESTIONS
HOW TO USE MICROBIAL RENNET
The application rate is 8-10 mL per liter of milk.
The liquid rennet is diluted with 3 - 4 parts potable water. It is then added and mixed into a pasteurized milk which is maintained at 50°C. A coagulum will be observed after 30-45 minutes.
The application rate is 5 - 7 grams per liter of milk.
The granule is dissolved in four parts equivolume amount of potable water and vinegar. It is then added and mixed into a pasteurized milk which is maintained at 50°C. A coagulum will be observed after 30-45 minutes.
WHAT ARE THE PACKAGING SIZES?
- Liquid Rennet: 1 li , 500 mL, 250 mL
- Granulated Rennet: 500 grams & 50 grams
HOW IS THE RENNET STORED AND HOW LONG IS THE SHELF-LIFE?
Liquid rennet must be stored in a refrigerator. Its shelf-life is 1 year.
Granulated rennet must be stored in cool and dry storage. Its shelf-life is 1 year. Granules aggregation may be observed but its quality remains the same.