+Qso — +Qso Rennet

With the young cow rennet

order yours

or keep reading to learn more

order yours

or keep reading to learn more

About our product

Our +QSO® tablets are made with a thermolabile microbial enzyme from selected Rhizomucor miehei strain that is broadly used in the Dairy Industry.

Thermolabile enzyme means that there is no enzymatic residual activity in the whey after the pasteurization process.

superior coagulation

The +QSO® rennet tablets, hydrolyze the milk during the coagulation process in a similar way as that of natural rennet, by coagulating the milk through the methionine-phenylalanine kappa casein bond.

When referencing parameters such as the pH, milk calcium content, +QSO® rennet tablets perform similarly to natural rennet, but the activity and stability, with regard to temperature, is superior to the stability of natural rennet.

About our product

Our +QSO® tablets are made with a thermolabile microbial enzyme from selected Rhizomucor miehei strain that is broadly used in the Dairy Industry.

Thermolabile enzyme means that there is no enzymatic residual activity in the whey after the pasteurization process.

superior coagulation

The +QSO® rennet tablets, hydrolyze the milk during the coagulation process in a similar way as that of natural rennet, by coagulating the milk through the methionine-phenylalanine kappa casein bond.

When referencing parameters such as the pH, milk calcium content, +QSO® rennet tablets perform similarly to natural rennet, but the activity and stability, with regard to temperature, is superior to the stability of natural rennet.

About our product

Our +QSO® tablets are made with a thermolabile microbial enzyme from selected Rhizomucor miehei strain that is broadly used in the Dairy Industry.

Thermolabile enzyme means that there is no enzymatic residual activity in the whey after the pasteurization process.

superior coagulation

The +QSO® rennet tablets, hydrolyze the milk during the coagulation process in a similar way as that of natural rennet, by coagulating the milk through the methionine-phenylalanine kappa casein bond.

When referencing parameters such as the pH, milk calcium content, +QSO® rennet tablets perform similarly to natural rennet, but the activity and stability, with regard to temperature, is superior to the stability of natural rennet.

Our rennet tablets are microbial rennet can be used to make many types of cheese including fresh, soft, semi-hard, hard, and mold cheeses.

We proudly use raw material imported from Italy, Calza Clemente.

The +QSO® rennet tablets, must be dissolved in an appropriate amount of water (one glass of room temperature or warm water per tablet or powder or liquid suffices) before being added to the milk to be curdled. We recommend that the rennet tablet be dissolved about 20 minutes before it is added to the milk.

+QSO® rennet tablets are manufactured to curdle 50 liters of milk.

We proudly use raw material imported from Italy, Calza Clemente.

The +QSO® rennet tablets, must be dissolved in an appropriate amount of water (one glass of room temperature or warm water per tablet or powder or liquid suffices) before being added to the milk to be curdled. We recommend that the rennet tablet be dissolved about 20 minutes before it is added to the milk.

+QSO® rennet tablets are manufactured to curdle 50 liters of milk.

PRESENTATION

Blisters

10 tablets per blister

Boxes/Case

10 blisters = 100 tablets

Bases

30 bases = 3000 tablets each

PackMaster Box

(for export)

12 bundles = 36,000 tablets