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Cheese Making Ingredients

Microbial Rennet Powder 500 g | Dorolase | 2200 IMCU | Professional Coagulant for Cheese Making | Mucor Miehei Fermentation | Consistent Curd Formation

Microbial Rennet Powder 500 g | Dorolase | 2200 IMCU | Professional Coagulant for Cheese Making | Mucor Miehei Fermentation | Consistent Curd Formation

£49.99 GBP
£49.99 GBP
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  • Professional Microbial Rennet Powder — High‑quality coagulant produced by fermentation of Mucor miehei, offering reliable milk clotting performance for artisan and industrial cheese makers.
  • Standardised 2200 IMCU Activity — Ensures consistent coagulation strength in every batch, delivering predictable results across all cheese types.
  • Efficient Dosage — Only 3–4 g per 100 litres of milk are required; dosage may vary depending on cheese type, milk pH, temperature, cultures and CaCl₂ levels.
  • Excellent Curd Formation — Highly specific for kappa‑casein, producing clean, firm curds comparable to traditional veal rennet. Suitable for all cheese varieties.
  • 500 g Professional Pack — Long‑lasting, economical format ideal for dairies, small producers and advanced home cheese makers.
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