NF Simple Max Plus rennet - 30 ml

Purified, standardized, fermented chymosin produced by fermentation of Aspergillus niger var. awamori. It contains enzymes with a specific degradation effect on kappa-casein, which provide a very good coalgulate. It can be used to make all types of cheese - hard cheese, semi-hard cheese, soft cheese and moldy cheeses.

Dosage 1 ml / 5 liters of milk.