Ditta Rappelli coagulant for milk in 5 liters can

Coagulant for milk Ditta Rappelli since 1919 - in 5 liters can

Microbial coagulant obtained from selected strains of Rhizomucor miehei.
Fermentation of a vegetable substrate it is obtained by an enzyme that has the property of coagulating milk.
NAME: Ditta Rappelli coagulant
TITRATION: 1: 10.000 SOXHLET IMCU = 145
APPEARANCE clear liquid
COLOUR yellow brown
DENSITY at 20°1,15 kg / liter
PH 5.4
PRESERVATIVES Sodium Benzoate <0,9%
PACKAGING: ml 2000
DITTA RAPPELLI COAGULANT is a product KOSHER

PROPERTY
. It is a product that is sensitive to heat associated with a high coagulation activity low proteolytic activity.
. Ditta Rappelli is mass-produced with a proven method that makes this enzyme the
most competitive among coagulants.

FIELDS of APPLICATION
. Ditta Rappelli is suitable for all production of fresh and a short seasoning cheeses.

HOW to USE
. The amount of Ditta Rappelli Coagulant necessary for the clotting depends on multiple factors such as:
. Milk quality
. Acidity
. Temperature
. Title of rennet
. Technologies of production
. The dose varies from 20 to 40 cc per 100 liters of healthy milk
· Use mixed in cold water and poured it into the milk.

STORAGE
Ditta Rappelli coagulant is a product that does not require storage at low temperatures and can be stored even at room temperature; the data in our possession features no losses of activity occurred after 24 months from production.