Vegetable rennet Galium®

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Galium® vegetable rennet: the perfect rennet for vegetarian cheese

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Description

Vegetable rennet Galium® is produced extracting enzymes from wild thistle Cynara Carduncolus from our biological crop in Tuscany. This plant is meshed, soaked and filtered to obtain a liquid rennet that is optimal in the production of cheese for vegetarians and vegan needs, as it doesn’t contain any animal enzyme. Likewise traditional rennet, our vegetable rennet Galium® contains high rate of milk-clotting enzymes, which produce enzymatic decomposition of k-casein, micellar flocculation and ultimately gel formation into cheese. Together with the University of Piacenza, we made several analysis and trials and we developed a product that has the same milk-clotting power as animal rennet. Vegetable rennet Galium® gives to the cheese the same taste, flavour and structure as the cheese produced with animal rennet.

The milk-clotting power of vegetable rennet Galium® is 60 IMCU.
Dosage: 10 grams for 10 liters of milk.

Laboratorio Prodor holds a patent on the production of this particular enzyme since 1994. Together with the University of Piacenza, we made several analysis and trials and we developed a product that has the same milk-clotting power as animal rennet. Vegetable rennet Galium® gives to the cheese the same taste, flavour and structure as the cheese produced with animal rennet.

The product is suitable for ambient transportation. It should be stored at +4°C. It doesn’t lose milk-clotting power over time.

Vegetable rtennet Galium® made by Laboratorio Prodor does not contain GMO, in accordance to EU regulations, and it is suitable for all kind of vegetarian and vegan production.