Powder rennet
Clerici powder rennet is the highest quality rennet ever, a fast rennet for expert cheesemakers but which guarantees a distinguishable product and therefore extremely sought after, especially in POD, PGI, AOC, AOP. Powder rennet is obtained by precipitation from the liquid rennet and subsequent drying on sodium chloride.
Via particular fractionation techniques this process obtains high concentrations of chymosin, while preserving essential components of animal rennet. This not only offers well-defined coagulation but also endows cheese with specific characteristics during aging.
Clerici Powder Rennet is an absolutely natural product and totally free of preservatives and also available in Halal form. Halal. I.M.C.U. available: 1620; 1370; 1150; 995; 860
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1620
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1370
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1150
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 995
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 860
Chymosin: 96%
Pepsin: 4%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 1170
Chymosin: 90%
Pepsin: 10%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 1080
Chymosin: 90%
Pepsin: 10%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 870
Chymosin: 90%
Pepsin: 10%
Powder rennet Type G
The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.
The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.
I.M.C.U. available: 890.
Chymosin: 70%
Pepsin: 30%
Powder rennet Type P
The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.
The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.
I.M.C.U. available: 410.
Chymosin: 70%
Pepsin: 30%
Bovine Powder rennet
Bovine powder rennet is used for cheeses aged for a long time.
Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.
I.M.C.U. available: 850.
Chymosin: 50%
Pepsin: 50%
Bovine Powder rennet
Bovine powder rennet is used for cheeses aged for a long time.
Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.
I.M.C.U. available: 755.
Chymosin: 50%
Pepsin: 50%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1620
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1370
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 1150
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 995
Chymosin: 96%
Pepsin: 4%
Powder rennet Type E
The Type E powder rennet is the most precious and important rennet powder in the world.
The extreme selection of raw materials guarantees a unique enzymatic richness: 3 different Chymosins, 7 pepsins and a multitude of trace elements present.
Clerici Powder rennet allows to have an exact and constancy clotting time, an optimal wheying off and a compact curd in the mold. Increased drying of curd grain allows a greater percentage of yield points.
The rennet is available without preservative and with Halal certification
I.M.C.U. available: 860
Chymosin: 96%
Pepsin: 4%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 1170
Chymosin: 90%
Pepsin: 10%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 1080
Chymosin: 90%
Pepsin: 10%
Powder rennet Type P
The powder rennet, type P, is for medium-long seasoned cheeses.
This type of powder rennet acts less quickly and is therefore easier to manage in the vat. It yields its maximum explosion of flavor and taste as the cheese ages.
Clerici powder rennet offers the opportunity for remarkable organoleptic and sensory advantages, while enhancing the maturation process.
I.M.C.U. available: 870
Chymosin: 90%
Pepsin: 10%
Powder rennet Type G
The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.
The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.
I.M.C.U. available: 890.
Chymosin: 70%
Pepsin: 30%
Powder rennet Type P
The powder rennet, type G, is the ideal rennet for processing sour milk and producing soft and semi-hard cheeses. The curd tends to be softer with a slower wheying phase.
The Clerici Powder rennet has been developed by working on peptides and other substances that it contains, proving particularly efficient on wheat structures.
I.M.C.U. available: 410.
Chymosin: 70%
Pepsin: 30%
Bovine Powder rennet
Bovine powder rennet is used for cheeses aged for a long time.
Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.
I.M.C.U. available: 850.
Chymosin: 50%
Pepsin: 50%
Bovine Powder rennet
Bovine powder rennet is used for cheeses aged for a long time.
Clerici Powder rennet are used for the coagulation of milk and also to nourish the whey so that it is richer and stronger.
The powder rennet offers long-term stability and can be preserved more easily over time.
I.M.C.U. available: 755.
Chymosin: 50%
Pepsin: 50%
Enjoy powder rennet
Totally customizable according to the desired aroma and the size of the vat, Enjoy powder rennet is custom-made by Caglificio Clerici and is able to create the exact tastes desired by the producer.
Enjoy powder rennet is a natural product, made in Italy and certified Halal. A version is also available that is totally suitable for products for a vegetarian and vegan diet.