Home  »   Natural Rennet

Natural Rennet

WalcoRen® 80PP150 Liquid Rennet Paste Piccante

Additional information (PDF)

General Product information

  • WalcoRen® Liquid Rennet Paste Piccante is a pure natural rennet paste which is produced exclusively from the stomachs of young goats through an extraction process which was especially developed in TirolAustria.
  • The balanced composition between Chymosin, Pepsin and Lipases results only on the natural processes in the stomachs.
  • A fault free system of control from the slaughter house to delivery of the finished product guarantees precise batch traceability.
Product description
  • WalcoRen® Liquid Rennet Paste Piccante stands for natural goat’s rennet paste containing approx. 80% Chymosin and 20% Pepsin (IDF 110B:1997).
  • The commercial concentration is set at 1:15.000 Soxhlet / 166 IMCU/ml.
  • WalcoRen® Liquid Rennet Paste Piccante is a brownish to yellow cloudy liquid with natural cheesy odour. Small colour differences between individual batches depend on the natural raw materials employed.
  • WalcoRen® Liquid Rennet Paste Piccante is neither genetically manufactured (like FPC) nor does it contain genetically modified milk coagulating enzymes. Not genetically modified according to the following regulation: (EC) 258/97, (EC) 1139/98, (EC) 49/2000, (EC) 50/2000and (EC) 2092/91 current versions.

Quantity :
Multiple Unit Price :





Activity and composition

Soxhlet 1:15.000 ± 5%
IMCU IDF 157A:1997 166 ± 5%
mg Chymosin / Litre 650 ± 5%
Ratio mg Pepsin / mg Chymosin 1:2,5 ± 5%
Chymosin IDF:110B:1997 80% ± 5%
Pepsin IDF:110B:1997 20% ± 5%
Goat Lipase 2UC ± 10%

Chemical Specification

Density 1,15 – 1,19 g/ml
pH 4,80 – 5,50
Table-salt – NaCl 18% - 22%
Sodium-Benzoate E211 max. 0,5%

Microbiological Analysis

This rennet has been microbiologically analysed in accordance with the analysis regulations of the Swiss Dairy commission and it fulfils all the bacteriological demands.

Total viable plate count < 120.000/ml
Yeasts/moulds < 100/ml
Coliform bacteria < 30/ml
Salmonella negative in 25 ml
Listeria negative in 25 ml
Staphylococcus Aureus negative in 25 ml

The above bacteriological analysis details are valid only for correct storage at 0-8°C and for containers with their original seals.
  • SHAKE VERY WELL BEFORE USE – as this product tends to un-mix during storage it is necessary to shake well before each use to guarantee the ideal and unique mixture of enzymes.
  • WalcoRen® Liquid Rennet Paste Piccante is especially used for strongly flavoured cheeses where goat’s-lipase is wanted for the development of the typical ripening flavours. But also mixtures of milk or pure cow’s-milk will be very suitable in combination with WalcoRen® Liquid Rennet Paste Piccante to produce extraordinary cheeses.
  • The dosage quantity is determined by the quantity of milk, the required process parameters and the enzyme concentration - pH, temperature, required coagulation time, pasteurised milk.
  • WalcoRen® Liquid Rennet Paste Piccante should be stirred into 15 to 30 times of the amount of chlorine free cold water and then be added to the milk. Because of its natural pureness WalcoRen®– Liquid Rennet Paste Piccante does not need to be filtered and can therefore be directly added to the milk.

WalcoRen® Liquid Rennet Paste Piccante is a brownish to yellow cloudy liquid with natural cheesy odour and contains only approx. 20% table-salt (sodium chlorite) and max. 0,5% of Sodium-Benzoate and is therefore safe to utilise.
As with all natural enzymes, WalcoRen® Liquid Rennet Paste Piccante should be stored in a dark place at a temperature between 0°C and +8°C.