Rennet (Rennilase) 50mL

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

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) e.g. Cellulase supplied as 2g powder – 1g in 100mL gives a 1% working solution, or Pectinase supplied as 100mL - 1mL diluted to 100mL gives a 1% solution.

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 reation 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