Natural liquid rennet
Pitia PIXIS
Natural liquid rennet from dried abomasums.
Natural liquid rennet of animal origin. From dried abomasums of nursing goats (≈̴85%) and lambs(≈̴15%). With sodium chloride. Without preservatives and other additives.
The abomasums are collected from certified slaughterhouses in the country and then are subjected to rigorous sorting, cleaning and meticulous processing.
Ideal for the production of various types of PDO cheeses and ripening dairy products such as barrel FETA. It gives the product an incomparable taste.
Characteristic pleasant smell and amber color, which reveals the natural origin of the product without the need to add pigments.
There are three categories of liquid rennet depending on the percentage of chymosin a) over 95% b) 90-95% and c) 85-90%. Also the coagulating power varies in three different categories 210 -200 -195 IMCU/ml respectively of the previous categories. Recommended dosage for sheep’s milk:
(a) 140 ml of rennet of 95% chymosin and above can curdle 1000 litres of milk in 40 minutes at 32°C,
(b) 160 ml of rennet of the 90-95% chymosin category can curdle 1000 litres of milk in 40 minutes at 32°C,
(c) 180 ml of rennet of the 85-90% chymosin category can curdle 1000 litres of milk in 40 minutes at 32°C.
A wide range of containers, from 50 ml to 50 Lt, is used for packaging in order to meet the requirements of every level of production (from that of a cheese industry to that of a cheese factory or the domestic use for artisanal cheesemaking).
The product complies with all national and community regulations concerning food additives. Other regulations may apply in individual countries or for other applications. The Safety Data Sheet is available.