What is Reniplus NG 200G?
Reniplus NG is a premium microbial coagulant enzyme (Vegetarian Rennet) with a strength of 3,000 IMCU/g. It is a direct replacement for animal rennet, produced from Rhizomucor miehei. Ideal for cheese factories, dairy shops, and home cheesemakers.
This is the industry-standard rennet used worldwide for consistent curd formation and high cheese yield.
Key Features:
– Type: Microbial Rennet / Vegetarian Rennet (Non-animal)
– Strength: 3,000 IMCU/g – Highly Concentrated
– Composition: NaCl, Coagulant enzyme of Rhizomucor miehei, Sodium benzoate (E-211)
– Application: For all cheese types – Mozzarella, Cheddar, Gouda, Feta, White Cheese, etc.
– Result: Clean taste, firm curd, excellent yield, no bitter aftertaste
– Certifications: Kosher Certified (K) – Suitable for Halal / Vegetarian production
– For: Food Industrial Use
Why Choose Microbial Rennet?
1. 100% Vegetarian & Halal-friendly alternative to calf rennet
2. Very stable and consistent clotting – same result every batch
3. Long shelf life and easy to store
4. Cost-effective – Very small dose needed
How to Use (General Guideline):
Dissolve the required amount in clean, non-chlorinated water before adding to milk at 30-35°C. Dosage depends on milk type and cheese type – typically 1g to 2g per 100L milk. Please follow your cheese recipe or contact us for dosage chart.
Specifications:
– Net Weight: 200g
– Form: White Powder
– Strength: 3000 IMCU / gram
– Storage: Store in cool, dry place below 25°C. Keep container tightly closed after opening.
– Shelf Life: 24 months from production date
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