Chymosin cheese rennet Yo-Aktiv 20ml is intended for homemade, farm and artisanal production of any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
The rennet provides very good curd formation and has a significant influence on the formation of the taste, aroma and structure of the cheese. The active coagulating enzyme is chymosin, which helps to reduce the bitterness in cheeses compared to the usage of microbial coagulants.
You can make it as you like it – salt content, spices, structure, taste, ripening, it’s all up to you!
Chymosin cheese rennet Yo-Aktiv gives very good results on the cheese formation and is characterized by a higher yield. The active milk-coagulating enzyme is chymosin.
The rennet is packed in convenient 20 ml bottles with dropper – easy to use, for dosage according to the desired quantity.
The optimal characteristics and activity of the rennet are present throughout the shelf life.
1 bottle/20ml of the Chymosin cheese rennet Yo-Aktiv is intended for up to 200 L milk of any type. The correct dosage of this coagulant depends on the following factors: cheese type, temperature and pH of the cheese milk, characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary, therefore, the exact dosage should be optimized to local conditions.
What’s in it:
Chymosin, Water, Sodium chloride, sodium benzoate E211 (<=0.5%)
The product does not contain preservatives, colorings and GMOs.
Sugar Free, Gluten free, Allergen free.
Additional information about the usage of Chymosin cheese rennet Yo-Aktiv:
Temperature: The optimum temperature for use of this product is around 36-40°C.
pH: The activity of coagulants is pH dependent; the lower the pH, the higher the activity.
Dosage: 1 ml/10l milk of any type.*
* The correct dosage of coagulants depends on the following factors: cheese type, temperature and pH of the cheese milk,
characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary according to country, dairy and day. Therefore,
exact dosage should be optimized to local conditions and your preferences.
** Use the rennet in combination with Yo-Aktiv cheese starter cultures for even better results.
*** You can also add calcium dichloride.
Storage: store at refrigerated conditions, protected from light in original package.
Storage temperature: from 0 to +8°C.
Transport at ambient temperature.
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