5 L Liquid rennet extract suckling kid

It is used in the dairy industry to coagulate milk and get various cheeses and dairy products. In those undergoing ripening cheese it is where this extract develops its full potential.


The dosage varies depending on the type of milk used (cow, sheep or goat), its composition, thermal treatments that received the milk, the technology criterion manufacturer of dairy products, etc.


For clotting enzyme ripened cheeses the recommended dosage is 250 to 300 mL per 1.000 liters of milk, milk sufficient to coagulate in a time of between 30-35 minutes at a temperature between 30-34ºC amount.


For other cases, consult our technical staff.

Liquid rennet extract is obtained by macerating the ruminant animal rennet.

This time the word "extract" is not "solid or thick product obtained by evaporation of a juice or a solution of animal or vegetable substances", as the dictionary of the Royal Spanish Academy says, but the term legally designated (standard quality and purity BOE-A-1988-1153 dated January 20, 1988) to distinguish the most valued of the curds: one whose activity due to chymosin is higher.

Today's technology allows for different rich or very rich (100%) chymosin enzyme preparations, without using even the rennet, without having to make a careful selection of them, without devoting effort to manual cleaning for the precious enzyme content they contain. Genetic engineering (recombinant DNA technology) makes possible but we believe that our handcrafted artisan process as before preserves better the essence of this great product not only in regard to the application of technology but to the preservation of culture.

The extract liquid rennet suckling kid "Caporal" is actually the juice of the finest suckling kid rennet. A product characteristic pleasant smell and amber or caramel, all-natural, which betrays its origin without adding dyes.

The gastronomic conjunctural fondness for lamb and kid in our country has made it possible for us to have an exceptional raw material.