Rennet
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Quantity: 50cm3 Working Concentration: 0.05 - 0.1% pH: 5.5 - 6.5 Temperature °C: 30 - 50 Substrate: Fresh milk Product: Caseinogen forms casein Source: Fungal Rhizmucor miehei Notes: Causes milk to gel. These enzymes should be stored in a refrigerator at 4 °C. This should ensure a shelf life of up to 12 months.