Powder rennet is made at Laboratorio Prodor extracting enzymes from suckling calf abomasum. It is rich in milk-clotting enzymes and therefore has a very high milk-clotting power. The IMCU that we guarantee is 930.
This rennet is particularly indicated for the production of parmesan cheese, but also for cheese that require a high milk-clotting power, a good preservation of fats and a sweet natural taste.
The product is suitable for ambient transportation. It should be kept refrigerated at +4°C. It doesn’t lose milk-clotting power over time.
All products made at Laboratorio Prodor do not contain GMO, according to European regulation.