like all other so called microbial rennets, CoaX 220 TL is an artificial proteolytic enzyme produced by fermentation of the mould strain Mucor Mihei
Description:
Though rennet is not a food ingredient but a processing aid, vegetarians want their cheese made with vegetarian rennet - microbial rennet is suitable for vegetarians. The shelf life of microbial rennet is 6 month but after this time it is loosing activity much faster than natural rennet. Please also consider that microbial rennet might develop bitter-tastes in cheeses especially when longer ripening. Also the yield is lower if the milk is coagulated with artificial coagulants. Please store at a cold (0-7°C) and dark place. This rennet has an activity of 1:22.500, the needed quantity is about 10 to 20 ml per 100 litres of milk.
