COAGULANTS



Pure liquid calf rennet 90% Chymosin
Rate of use:
For small batches: tsp. (3.75ml) / 12-15 L (3-4 gallons) for hard cheese or tsp (2.50 ml) /8 L (2 gallons) for soft cheese
For large batches: 12-15 ml/100 L for hard cheese or 6-8 ml/100 L. for soft cheese
75705 CAN $7.95/ 60 ml
75710 CAN $12.95/ 120 ml
75715 CAN $45.95 / L
10L CAN $395.00 / 10 L
Organic 300 IMCU LT CAN $45.95 / 1 L
300 IMCU Org CAN $450.00 / 10 L
Also available
Marschall Rennet Tablets
(1 tablet will coagulate 25L or 6.6 gallons)
CAN$13.95/ per pack of 25 tablets


Citric Acid
To be used as an acidifier instead of cheese cultures when making the quick version fo Mozzarella cheese or to replace vinegar or lemon juice when making Ricotta.
Rate of use: 2 teaspoons / 4 liters (1 gallon) milk
Citric Acid CAN $5.79 / 96.4g (3.4 oz)

Microbial vegetarian rennet (Marzyme D.S.)
Coagulating enzyme produced by the fermentation of a purified culture of the fungal specie Mucor miehei
Rate of use:
For small batches: tsp. (2.5ml) / 12-15 L (3-4 gallons) for hard cheese or 1/3 tsp. (1.7 ml) /8 L (2 gallons) for soft cheese
For large batches: 8-10 ml/100 L for hard cheese or 4-5 ml/100 L. for soft cheese
75705MS CAN $7.95/ 60 ml
75710MS CAN $12.95/ 120 ml
75715MS CAN $30.85 / L
Marzyme 5G CAN $385.00/5 gallons
Marzyme 55 PF 5G
(Sodium benzoate and colorant free)
CAN $820.00/5 gallons



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