Monday 20 May 2013
Natural Calf RennetRENNET for Cheese MakingRENCO Natural Calf Rennet is found around the world. It enjoys the reputation of being of high purity and quality, reflecting the quality of the raw materials and the manufacturing process. It is an exceptionally pure mix of two milk coagulating enzymes, chymosin and pepsin, co-extracted from the abomasum of young milk fed calves. The extract is high in chymosin, the preferred enzyme for cheese making due to its specific action and yield benefits. The raw materials for RENCO Natural Calf Rennet are sourced solely from licensed establishments in New Zealand and Australia where the animal population retains a favoured disease free status, including the absence of BSE (Bovine Spongiform Encephalopathy). Renco Natural Calf Rennet is available in both liquid and powder formats in a range of strengths and pack sizes (also available for domestic use). Halal certified product may be available by request. Product specifications are available for download; all inquiries are welcome.
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