Rennet - Food Grade Fifty millilitres
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
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) e.g. Cellulase supplied as 2g powder – 1g in 100mL gives a 1% working solution, or Pectinase supplied as 100mL - 1mL diluted to 100mL gives a 1% solution.
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 reation 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