Rennet (Rennilase) - 50ml

Please note that none of our enzymes are to be considered as being of Food Grade Standard. 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