| Identification | Back Directory | [Name]
RENNET TYPE II | [CAS]
9042-08-4 | [Synonyms]
RENNET
RENNET TYPE II
MICROBIALRENNET
PEPSIN-RICHRENNET
CHYMOSIN-RICHRENNET
rennetfromcalfstomach
rennet from mucor miehei
RENNET TYPE II FROM MUCOR MIEHEI
Rennet from Mucor miehei Type II
RENNETCONTAININGASPARTICPROTEASEBFROMCRYPHONECTRIA
RENNETCONTAININGASPARTICPROTEASEAFROMRHIZOMUCORMIEHEI
RENNET, FROM CALF STOMACH, CONTAINS APPROX. 75 - 80% NACL | [EINECS(EC#)]
232-926-8 | [MDL Number]
MFCD00132172 |
| Chemical Properties | Back Directory | [storage temp. ]
−20°C
| [form ]
powder | [biological source]
microbial (Rhizomucor miehei) | [Uses]
Rennet is a milk coagulant that is the concentrated extract of rennin enzyme obtained from calves’ stomachs (calf rennet) or adult bovine stomachs (bovine rennet). The commercial saline extract of rennin contains a little pepsin, some sodium chloride, and some boric acid, sodium benzoate, or propylene glycol as a preservative. In the paste form, it also contains lipase. In the paste form it is used in italiantype cheeses. It is used to coagulate milk into curd in making cheese and junket. A microbial rennet and a pepsin rennet also exist. |
| Hazard Information | Back Directory | [General Description]
Rennet, an enzyme extract is mainly used in the dairy industry. Chymosin is the main constituent of?rennet. In commercial preparation of rennet, other proteases like bovine pepsin is also present in varying concentrations. |
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Sigma-Aldrich
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Energy Chemical
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Merck KGaA
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Creative Enzymes
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SIGMA-RBI
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