Vegetable Rennet

Vegetable rennet

Like traditional rennet, our CAGLIO VEGETALE GUARESCHI decomposes kappa casein into micelles composed of casein contained in milk.

Coagulation occurs because the vegetable enzymes are able to modify the protective colloid allowing the flocculation of the other protein components of the casein.

Vegetable rennet exerts a slow proteolytic action on milk proteins, contributing to the maturation of the cheese.

Its coagulating activity is 1 / 6,000 so it takes about 100 grams of vegetable rennet for every 100 liters of milk.

View the technical sheet