Rennin

Derived from calf stomach lining, this enzyme plays a crucial role in cheese production and food processing. Its unique characteristics make it an essential component in the manufacture of high-quality dairy products.

Core Characteristics of the Rennin

• Aids in the clarification of wine and beer by breaking down unwanted compounds.
• Used in the manufacture of casein, a key component in adhesives, coatings, and personal care products.
• Exhibits optimal activity at temperatures ranging from 30°C to 45°C.
• The CAS number 9001-98-3 ensures accurate identification and handling procedures.
• Available in a convenient powder form that can be easily stored at +4°C for maximum shelf life.

Everyday Benefits

Teams selecting Rennin typically match the Enzymes category and the container format to the task.

Convenient Quantity for Regular Use

Rennin is listed under Enzymes with the pack size and title shown on this page.