Przedmiotem aukcji jest koagulant mikrobiologicznywloski(podpuszczka) w postaci granulatu do produkcji serów, które możemy wykonać w domowym zaciszu z mleka krowiego, koziego czy też owczego. Ten produkt używa się na produkcji parmezanu włoski. Jest możliwe na 3 wersje: płyn, proszek i gęstej pasty.
LIQUID RENNET
Clerici liquid rennet is 100% natural, derived from highly selected calf or bovine stomachs, which are checked from their origin. Our natural rennet is completely free from microbial coagulants, swine pepsin, DNA recombinant chymosin, colouring materials and aromatising substances. For this reason it is suitable for P.D.O. cheese production (Protected Origin Denomination). Using the best natural sources and applying a certified ISO 9002 production process, we get a high reproducible quality of natural rennet. We have different lines of products identified by a colour code which corresponds to a stable and defined amount of chymosin and bovine pepsin.
Composition:
YELLOW LINE:
15% chymosin - 85% bovine pepsin bovine rennet obtained from highly selected bovine stomachs
GREEN LINE:
50% chymosin - 50% bovine pepsin calf rennet with bovine pepsin added
RED LINE:
75% chymosin - 25% bovine pepsin calf rennet obtained from the youngest selected sucking calf vells
SPECIAL RED LINE:
94% chymosin - 6% bovine pepsin calf rennet from which a part of the bovine pepsine has been removed .
The indicated percentages are calculated by the FIL-IDF Garnot method using reconstituted milk
powder at pH 6.50. Advantages in using CLERICI RENNET Absolutely 100% natural product: Caglificio Clerici produces only animal rennet from highly selected raw materials whose quality is checked from its origin.
Our rennet is completely free from microbial coagulants, swine pepsin, DNA recombinant chymosin, colouring materials and aromatising substances.
Clerici rennet can be used in a traditional dairy process, where the animal rennet is needed, achieving the best cheese taste. For this reason Clerici rennet is recommended for the manufacture of P.D.O. cheeses.
Standardization of the products: each single Clerici rennet type has a constant composition and strength in order to guarantee reproducible results in curdling.
These specifications are indicated on each drum or box as well as on each certificate of analysis.
Optimal hygienic properties: Clerici rennet respects the most restrictive hygienic requirements thanks to a low microbiological count, according to AMAFE specifications.
Economical advantage for the dairies: due to the specific action of the enzymes on casein Clerici
animal rennet increases the yield in cheeses. In terms of cheese yield the best results are reached when a higher amount of chymosin is used.
GRANULAR RENNET
Clerici rennet powder is 100% natural, derived from highly selected calf or bovine stomachs, which are checked from their origin.
Our natural rennet is completely free from microbial coagulants, swine pepsin, DNA recombinant chymosin, colouring materials and aromatising substances. For this reason it is suitable for P.D.O. cheese production (Protected Origin Denomination). We get a high reproducible quality of natural rennet by using the best natural sources and applying a certified ISO 9002 production process.
The product range by Caglificio Clerici is divided into different lines distinguished by an origin code which corresponds to a stable and defined amount of chymosin and bovine pepsin.
COMPOSITION:
BOVINE:
15% chymosin - 85% bovine pepsin bovine rennet obtained from highly selected bovine stomachs
50% CALF BOVINE MIX:
50% chymosin - 50% bovine pepsin calf rennet with bovine pepsin added
CALF:
70% chymosin - 30% bovine pepsin calf rennet obtained from the youngest selected sucking
calf vells
SPECIAL CALF:
96% chymosin - 4% bovine pepsin calf rennet from which a part of the bovine pepsin
has been removed
The mentioned percentage are calculated by the FIL-IDF Garnot method using reconstituted milk
powder at pH 6.50.
Advantages in using CLERICI RENNET
Absolutely 100% natural product: Caglificio Clerici produces only animal rennet from highly selected raw materials whose quality is checked from its origin.
Our rennet is completely free from microbial coagulants, swine pepsin, DNA recombinant
chymosin, colouring materials and aromatising substances or any other additive.
Clerici animal rennet is suitable for the traditional manufacturing process where animal rennet is
requested in order to respect the best quality levels of cheese taste. For this reason Clerici rennet is recommended for the manufacture of P.D.O. cheeses.
Standardisation of the products: each single Clerici rennet type has a constant composition and strength which reproducible results in curdling. Both composition and strength are clearly indicated on each drum or box as well on each certificate of analysis.
Optimal hygienic properties: Clerici rennet respects the most restrictive hygienic requirements thanks to a low microbiological count, according to amafe specifications.
Economical advantage for the dairies: Clerici animal rennet due to the specific action of its enzymes on casein increases the yield in cheese. In particular the best results in terms of cheese yield are reached when a higher amount of chymosin is used.
PASTE RENNET
PROVO 50
SOLUBLE
It is the most suitable product to produce piquant and semi-piquant cheeses obtained from cow, sheep and goat milk.
It is extracted from the stomachs of unweaned kids and, to a smaller extent, from unweaned lambs.
It is soluble and ready-to-use without alterations of the characteristic composition both of the curdling enzymes and of the lipases. The high content of lipases, which hydrolyse milk fat releasing free fatty acids, gives its typical flavour to the cheese.
We standardise each lot of Clerici rennet paste by checking curdling activity and lipases content.
METHOD OF USE
The quantity of rennet paste to be used depends on the milk quality and on the processing technology (pH, temperature, desired curdling time). On average 30-50 g of rennet curdle 100 l of milk.
Weigh the necessary quantity of rennet, dissolve the paste in about twenty times its volume of water, shake it gently until it is completly dissolved, then pour the mixture into the milk vat, filtering it through a cheese cloth.
Any small residue on the filter merely shows the respectful process used to produce our traditional rennet paste.
STORAGE
The optimum storage temperature is between +4°C and +8°C. At this temperature maximum loss of curdling activity is 4% per year.
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