Rennet (Rennilase) - 50ml Fifty millilitres

Rennet (Rennilase) - 50ml Fifty millilitres
B8A01922

Product code: B8A01922

Direct Delivery – up to 2 weeks. Delays Possible Due To COVID-19
GBP7.5
GBP9 inc VAT

Rennet (Rennilase) - 50ml

  • Working Concentration: 0.05 - 0.1%
  • pH range: 5.5 - 6.5
  • Temperature range: 30 - 50°C
  • Substrate: Fresh milk
  • Product: Caseinogen, forms casein
  • Source: Fungal, Rhizmucor miehei

A milk clotting agent. Casein binds with calcium to form casinate causing milk to gel

It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity.

All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:

  • Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution
  • Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution

Glossary:

  • pH - Recommended range for maximum activity
  • Temperature - recommended range for maximum activity
  • Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time.
  • Substrate - substance to be reacted with the Enzyme, and appropriate concentration
  • Product - substance produced by breakdown of the substrate
  • Source - origin of the Enzyme

Further Information

Enzyme Pack Size
50ml
Pack size
50ml
Product
Caseinogen, forms casein
Product Type
Enzyme Solution
Source
Fungal, Rhizmucor miehei
Substrate
Fresh Milk
Working Concentration
0.05-1%
Working pH Range
5.5-6.5
Working Temperature Range
30 - 50°C

Documents

GBP7.5
GBP9 inc VAT
Direct Delivery – up to 2 weeks. Delays Possible Due To COVID-19

Rennet (Rennilase) - 50ml

  • Working Concentration: 0.05 - 0.1%
  • pH range: 5.5 - 6.5
  • Temperature range: 30 - 50°C
  • Substrate: Fresh milk
  • Product: Caseinogen, forms casein
  • Source: Fungal, Rhizmucor miehei

A milk clotting agent. Casein binds with calcium to form casinate causing milk to gel

It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity.

All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:

  • Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution
  • Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution

Glossary:

  • pH - Recommended range for maximum activity
  • Temperature - recommended range for maximum activity
  • Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time.
  • Substrate - substance to be reacted with the Enzyme, and appropriate concentration
  • Product - substance produced by breakdown of the substrate
  • Source - origin of the Enzyme

Further Information

Enzyme Pack Size
50ml
Pack size
50ml
Product
Caseinogen, forms casein
Product Type
Enzyme Solution
Source
Fungal, Rhizmucor miehei
Substrate
Fresh Milk
Working Concentration
0.05-1%
Working pH Range
5.5-6.5
Working Temperature Range
30 - 50°C

Documents

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