NATUREN® Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
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