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WalcoRen® 80PS150 Liquid Paste Semi-Piccante Rennet

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General Product information

  • WalcoRen® Liquid Rennet Paste Semi-Piccante is a pure natural rennet paste which is produced exclusively from the stomachs of young sheep through an extraction process which was especially developed in Tirol.
  • 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 Semi-Piccante stands for natural sheep 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 Semi-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 Semi-Piccante is neither genetically manufactured 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.

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Specification

Analysis

Application

Security

Storage
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 Semi-Piccante is especially used for flavoured cheeses where sheep-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 Semi-Piccante.
  • 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 Semi-Piccante should be stirred into 10 to 20 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 Semi-Piccante does not need to be filtered and can therefore be directly added to the milk.

WalcoRen® Liquid Rennet Paste Semi-Piccante is a brownish to yellow cloudy liquid with natural cheesy odour and contains only approx. ≥18% 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 Semi-Piccante should be stored in a dark place at a temperature between 0°C and +8°C.