{"id":25642,"date":"2023-02-14T17:07:45","date_gmt":"2023-02-14T17:07:45","guid":{"rendered":"https:\/\/yo-aktiv.com\/produkt\/%d0%bc%d0%b0%d1%8f-%d0%b7%d0%b0-%d1%81%d0%b8%d1%80%d0%b5%d0%bde-%d0%b8-%d0%ba%d0%b0%d1%88%d0%ba%d0%b0%d0%b2%d0%b0%d0%bb-hansen-sticks-50-%d0%bb\/"},"modified":"2023-04-26T12:52:55","modified_gmt":"2023-04-26T12:52:55","slug":"chymosin-cheese-rennet-hansen-sticks-50-l","status":"publish","type":"product","link":"https:\/\/yo-aktiv.com\/en\/produkt\/chymosin-cheese-rennet-hansen-sticks-50-l\/","title":{"rendered":"Chymosin cheese rennet Hansen Sticks 50L"},"content":{"rendered":"<p><span style=\"font-family: 'trebuchet ms', geneva, sans-serif;\"><strong>Hansen Sticks cheese rennet is intended for homemade, farm and artisanal production of any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.<\/strong><\/span><\/p>\n<p>Chymosin cheese rennet Hansen Sticks 50L 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.<\/p>\n<p><span style=\"font-family: 'trebuchet ms', geneva, sans-serif;\">The active milk-coagulating enzyme is chymosin.<\/span><\/p>\n<p><strong>You can make as you like it &#8211; salt content, spices, structure, taste, ripening, it&#8217;s all up to you!<\/strong><\/p>\n<p>Hansen Sticks cheese rennet gives very good results on the cheese formation and is characterized by a higher yield.<\/p>\n<p>The rennet is packed in convenient sachets &#8211; sticks, easy to use, which ensures its quality and activity throughout its shelf life.<\/p>\n<p>The optimal characteristics of the rennet are present throughout the shelf life.<\/p>\n<p>1 stick of the rennet can be used in up to 50L milk of any type. The correct dosage of this coagulant depends on the following factors: cheese type, temperature and pH of the cheese milk,\u00a0characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary, therefore, the exact dosage should be optimized to local conditions.<\/p>\n<p><strong>What&#8217;s in it:<\/strong><\/p>\n<p>Chymosin, Casein peptone, Sodium chloride<\/p>\n<p><strong>The product does not contain preservatives, colorings and GMOs.<\/strong><\/p>\n<p><strong>Sugar Free, Gluten free, Allergen free.<\/strong><\/p>\n<p><strong>Additional information about the usage of Hansen Sticks:<\/strong><\/p>\n<p><strong>Temperature:<\/strong> The optimum temperature for use of this product is around 36-40\u00b0C.<\/p>\n<p><strong>pH:<\/strong> The activity of coagulants is pH dependent; the lower the pH, the higher the activity.<\/p>\n<p><strong>Dosage:<\/strong> 1 sachet\/50l milk of any type.*<\/p>\n<p>* The correct dosage of coagulants depends on the following factors: cheese type, temperature and pH of the cheese milk,<br \/>\ncharacteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary according to country, dairy and day. Therefore,<br \/>\nexact dosage should be optimized to local conditions and<span style=\"font-size: 16px;\">\u00a0your preferences.<\/span><\/p>\n<p>** Use yeast in combination with Yo-Aktiv cheese starter cultures for even better results.<\/p>\n<p>*** You can also add calcium dichloride.<\/p>\n<p><strong>Storage:<\/strong> Dry in closed original packaging.<\/p>\n<p><strong>Temperature:<\/strong> &lt; 20\u00b0C.<\/p>\n<p>&nbsp;<\/p>\n<p>Interested in partnership, wholesale orders or custom products? Contact us \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span style=\"font-family: 'trebuchet ms', geneva, sans-serif;\"><strong>Hansen Sticks cheese rennet is intended for homemade, farm and artisanal production of any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.<\/strong><\/span><\/p>\n<p>Hansen Sticks cheese 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. <span style=\"font-family: 'trebuchet ms', geneva, sans-serif;\">The active milk-coagulating enzyme is chymosin.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25497,"comment_status":"open","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"product_brand":[],"product_cat":[261,182],"product_tag":[199,200,207,183,208],"class_list":["post-25642","product","type-product","status-publish","has-post-thumbnail","product_cat-coagulants-for-cheese-and-pasta-filata","product_cat-starter-cultures-for-fermented-foods-and-beverages","product_tag-lactobacillus-bulgaricus-en","product_tag-streptococcus-thermophilus-en","product_tag-yoaktiv-en","product_tag--en","product_tag---en","desktop-align-center","tablet-align-left","mobile-align-left","first","instock","sale","featured","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chymosin cheese rennet Hansen Sticks 50L - Yo Aktiv<\/title>\n<meta name=\"description\" content=\"Hansen Sticks chymosin cheese rennet is intended for homemade and artisanal production of any type of cheese; 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