RENNET PASTE
Pitia PIXIS
Natural RENNET PASTE
Natural rennet pasteof animal origin. Made from mashed and salted goat (≈̴80%) and lamb (≈̴20%) abomasums.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. Exclusive product due to the limited quantity of raw materials in the Elassona area.
It brings a unique piquant taste to ripening cheeses. Suitable for the preparation of piquant cheeses such as barrel FETA.
It is widely used by cheese makers to replace the use of dried abomasums, since the result in the quality of the final product is the same in terms of quality and taste of the cheese produced.
With chymosin levels of over 90% and pepsin around 10%. The coagulating power of the product ranges from 125-130 -150 IMCU/g.
The recommended method of use is to dilute it in 3.5 parts of a 20% solution of sodium chloride NaCl (salt) in water, with good stirring to achieve a better extraction of the enzymes, then leave the mixture to rest for 2 days.
The next stage is the filtration of the rennet solution to remove foreign bodies and the rennet is ready for use. The dosage ranges from 700, 600 or 500 ml/ton of milk at 32 °C in 40 minutes.
A wide range of containers, from 1 kg to 60 kg, 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.