Rennet (Rennilase) - 50ml

Please note that none of our enzymes are to be considered as being of Food Grade Standard and are not fit for human consumption.  They are only suitable for use in education.

• Working Concentration: 0.05 - 0.1%
• pH range: 5.5 - 6.5
• Temperature range: 30 - 50°C
• Substrate: Fresh milk
• Product: Caseinogen, forms casein
• Source: Fungal, Rhizmucor miehei

A milk clotting agent. 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