Rennin Powder - 25g Twenty five grams

Rennin Powder - 25g Twenty five grams
B8A01958

Product code: B8A01958

Direct Delivery – up to 7 daysDelays Possible Due To COVID-19
GBP41.94
GBP50.33 inc VAT
Quantity:

Product Description

Rennin - 25g

  • Working Concentration: 0.05 - 0.1%
  • pH range: 5.5 - 6.5
  • Temperature range: 25 - 55°C
  • Substrate: Fresh milk
  • Product: Caseinogen forms casein
  • Source: Calf stomach

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
25g
Pack size
25g
Product
Caseinogen forms casein
Product Type
Enzyme Powder
Source
Calf Stomach
Substrate
Fresh Milk
Working Concentration
0.05 - 0.1%
Working pH Range
5.5-6.5
Working Temperature Range
25 - 55°C

Documents

GBP41.94
GBP50.33 inc VAT
Quantity:
Direct Delivery – up to 7 daysDelays Possible Due To COVID-19

Rennin - 25g

  • Working Concentration: 0.05 - 0.1%
  • pH range: 5.5 - 6.5
  • Temperature range: 25 - 55°C
  • Substrate: Fresh milk
  • Product: Caseinogen forms casein
  • Source: Calf stomach

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
25g
Pack size
25g
Product
Caseinogen forms casein
Product Type
Enzyme Powder
Source
Calf Stomach
Substrate
Fresh Milk
Working Concentration
0.05 - 0.1%
Working pH Range
5.5-6.5
Working Temperature Range
25 - 55°C

Documents

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