Liquid Rennet Type BM14 200g - Caglio Bellucci srl

Caglio Bellucci srl's Type BM14 Liquid Rennet is a balanced professional coagulant composed of 50% bovine enzyme and 50% microbial enzyme . This specific blend is designed to combine the stability of the microbial enzyme with the aromatic richness of animal rennet, making it perfect for fresh, semi-hard, hard, and stretched-curd cheeses.

Technical Details and Dosage

The product guarantees consistent performance thanks to its formulation enriched with salt and a minimal amount of sodium benzoate (E211), which complies with legal requirements. For optimal results, the following indicative dosages are recommended:

• For 10 litres of milk: approximately 3–4 ml.
• For 1 liter of milk: about 5–8 drops.

How to Use

For proper coagulation, follow these basic steps:

1. Heating: Bring the milk to working temperature, ideally between 35°C and 38°C .
2. Dilution: Dilute the rennet in fresh, preferably non-chlorinated water (1:10 ratio) before adding it to the milk. This step is essential for evenly distributing the enzymes.
3. Inoculation: Pour the solution into the milk and mix thoroughly for about a minute.
4. Resting: Let the milk rest without stirring for 30–40 minutes until a firm, shiny curd forms.

Conservation

To maintain intact enzymatic activity, keep the bottle tightly closed in the refrigerator (+4°C / +8°C) and away from direct light.

Conclusion

Caglio Bellucci srl's BM14 Liquid Rennet 200g is a high-quality, highly versatile product. It's the ideal choice for cheesemakers seeking professional results, excellent yield, and a full-bodied, delicious flavor in every cheese production.