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  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
  • Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet
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Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet

  • 1 - 49 Kilograms
    $380
  • 50 - 99 Kilograms
    $360
  • >= 100 Kilograms
    $340
View product details

Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Enzymatic Coagulation: A microbial-derived enzyme preparation designed to coagulate milk proteins during cheese production, enabling precise curd formation.
  • High-Purity Formula: Supplied in a fine, white powder form for easy dissolution and consistent performance in dairy applications.

Key features

  • 1. Material Technology: Microbial Enzyme Base

    • With microbial enzyme technology, provides a vegan-friendly cheese rennet alternative to traditional animal-derived options. ~30% faster curd formation compared to animal-based rennet*, ensuring efficient cheese production.

  • 2. Certification Standards: Food Grade Compliance

    • With Food Grade certification, ensures safety and regulatory adherence for diverse food applications, unlike non-certified additives*.

  • 3. Performance Parameters: Extended Shelf Life

    • With a shelf life of up to 36 months, maintains efficacy 50% longer than conventional liquid rennets*, reducing frequent reordering needs.

  • 4. Scenario Solutions: Versatile Application Scale

    • With powder form, easily integrates into both small-batch home cheesemaking and large-scale industrial production, adapting to diverse operational demands.

  • 5. Performance Parameters: Enhanced Solubility

    • With fine powder consistency, dissolves 2x faster than granular formulations*, improving uniformity in cheese texture and reducing preparation time.

Product details

Supply Rennet Powder High Quality Food Additive Microbial Rennilase Cheese Rennet

The Food Additive Microbial Rennilase Cheese Rennet is a high-purity enzyme preparation designed for precise cheese production. Its white, fine powder form ensures consistent dispersion, while its Food Grade certification guarantees safety for food applications. Stored in a cool, dry place, it maintains efficacy for up to 36 months, offering extended usability compared to traditional rennets.

Technical specifications

FeatureSpecificationApplication Scenario
AppearanceWhite powderClear visual identification in food processing
FormPowderEasy dispersion in dairy manufacturing
GradeFood GradeCompliance with global food safety standards
Shelf Life24–36 monthsLong-term storage without performance loss
StorageCool, dry placeMaintains enzyme stability for industrial use
TypeEnzyme preparation (microbial)Precision coagulation in cheese production

Customization guide

Adjustable parameters:

  • Shelf Life Extension: Tailor storage conditions to achieve 36-month shelf life for bulk industrial use.
  • Enzyme Activity: Optimize FPC (Filter Paper Disc) units to suit specific cheese types (e.g., soft vs. hard cheeses).
  • Purity Levels: Customize to meet regulatory requirements for export or niche markets.

Get inspired

With its fine, uniform texture and microbial origin, this rennet enables consistent cheese curd formation. Whether crafting artisanal cheeses or scaling industrial production, its stability and purity ensure reliable results. For example, its extended shelf life reduces inventory turnover costs, while its powder form simplifies automated dosing systems.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Enzyme Activity50,000 FPC units/g+20% (60,000 FPC/g)+40% (70,000 FPC/g)*
Shelf Life24 months30 months36 months
Purity95%98%99.5%*

Supplier's note

  1. Technical Breakthroughs:

    • Enhanced Enzyme Activity: The Pro Model’s 70,000 FPC/g outperforms industry benchmarks by 40%, enabling faster curdling in high-throughput dairy plants.
    • Extended Shelf Life: The 36-month Pro version reduces waste and storage costs by 20% compared to standard rennets.
    • Ultra-Purity: The Pro’s 99.5% purity minimizes off-flavors, critical for premium cheese brands.

  2. Version Selection Guide:

    • Base Model: Ideal for small-scale cheesemakers prioritizing cost-efficiency.
    • Advanced Model: Suitable for medium-sized dairies requiring 20% faster curdling and 98% purity for export compliance.
    • Pro Model: Best for industrial producers needing triple the industry-standard purity and 36-month shelf life. Example: With the Pro’s 70,000 FPC/g activity, you can reduce production time by 15% while maintaining curd consistency. When paired with its 99.5% purity, this eliminates secondary filtration steps, cutting operational costs by 10%.

Frequently asked questions

  • Which TYANBIOTECH microbial rennet model has the longest shelf life for industrial cheese production?

  • How do I store TYANBIOTECH cheese rennet powder to ensure optimal potency?

  • What’s the difference between TYANBIOTECH microbial rennet and animal-based rennet?

  • Can TYANBIOTECH customize rennet formulations for specialty cheese types?

  • Is TYANBIOTECH cheese rennet FDA-approved for food use?

  • Why is TYANBIOTECH microbial rennet preferred for vegan cheese?

  • How does TYANBIOTECH ensure the purity of their enzyme preparation?

  • Are bulk packaging options available for TYANBIOTECH cheese rennet?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Microbial Rennet (Our Product)Industrial cheese production, vegetarian productsEnzyme Activity: 1000 units/g (ISO 3859)
Shelf Life: 24 months (Base) ▲ 36 months (Advanced)
Form: Powder (ISO 3151 particle size)		Consistent performance, no animal by-products, extended shelf life (▲ Advanced)Higher cost than animal rennet, requires cool/dry storage
Animal RennetTraditional cheese, small-scale productionEnzyme Activity: 800 units/g
Shelf Life: 12 months
Form: Liquid (needs refrigeration)		Lower cost, traditional taste profileShort shelf life, animal-derived (vegetarian concerns), refrigeration required
Plant-Based RennetVegan cheese, niche marketsEnzyme Source: Fig leaves
Shelf Life: 18 months
Form: Powder		Vegan-friendly, natural originLower enzyme activity (600 units/g), inconsistent results
Chemical CoagulantsMass-produced cheese, non-dairy coagulationType: Calcium Chloride
Shelf Life: Indefinite
Form: Liquid		Long shelf life, cost-effectiveAlters taste/texture, non-enzymatic coagulation
GMO-derived EnzymesHigh-volume production, customized blendsEnzyme Activity: 1200 units/g (ISO 3859)
Shelf Life: 30 months		High activity, customizable formulationsGMO concerns, regulatory restrictions in some regions
Synthetic EnzymesLab research, experimental productsEnzyme Type: Lab-synthesized
Shelf Life: 18 months		Unique properties for R&D, tailored functionsUnproven in commercial use, prohibitively expensive

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The comparison data is based on manufacturer information and industry standards. Actual results may vary depending on individual use cases. It is advisable to verify details with the supplier for the most accurate information.