Cynargal Vegetable Rennet 500ml: A Sustainable Choice for Quality Cheese

Rappelli - Tecnolatte is pleased to present Cynargal , a vegetable rennet for the production of quality cheeses. This 100% vegetable product replaces animal rennet without compromising the quality of the cheese.

Enzymatic coagulation is an essential step in cheesemaking. Cynargal contains plant chymosin, extracted from thistle flowers, which hydrolyzes kappa-casein, which stabilizes casein aggregates. The action of chymosin, combined with the decrease in pH, separates the casein proteins, which aggregate into micelles, aided by the presence of calcium.

Cynargal vegetable rennet: a sustainable choice for producing quality cheeses.

Cynargal is an innovative product that replaces animal rennet without compromising the quality of the cheese. A 100% plant-based product, it's obtained by extracting the thistle flower, which is macerated, then filtered and concentrated to obtain a substance suitable for the milk coagulation process.

The dosage of Cynargal can vary based on various substrate characteristics (milk acidity, temperature, fat, enzyme concentration, processing parameters). For small quantities of milk, less than 50 liters, the dosage must be increased to allow coagulation in the same time frame.

Before use, Cynargal must be diluted in fresh, non-chlorinated water, as chlorine may cause partial loss of enzyme activity. The diluted enzyme should therefore be added to warm milk as quickly as possible. Store in the refrigerator.

To coagulate 100 litres of milk, 100 grams of Cynargal are used.

Choose Cynargal rennet for a sustainable quality product

Choose Cynargal for a sustainable product that is not obtained by killing animals. A 100% natural product at an affordable price. A sustainable choice for a quality cheese.

Ingredients: Enzymes, sodium chloride.