RENNET TYPE II

Base Information

• Chemical Name: RENNET TYPE II
• CAS No.: 9042-08-4
• Molecular Weight: 0
• Mol file: 9042-08-4.mol

Synonyms:Rennet;Abomin; Bovine rennets; Bovine stomach rennets; Chymax Extra Double Strength;Enzymes, rennets; Hala; Rennets, bovine; Rennets, bovine stomach

Chemical Property of RENNET TYPE II

Chemical Property:

• Storage Temp.: −20°C

Purity/Quality:

98%,99%, ^*data from raw suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

Total 1 MSDS from other Authors

Useful:

• Uses: RENNET TYPE II is a milk coagulant that is the concentrated extract of rennin enzyme obtained from calves’ stomachs (calf rennet) or adult bovine stomachs (bovine rennet). The commercial saline extract of rennin contains a little pepsin, some sodium chloride, and some boric acid, sodium benzoate, or propylene glycol as a preservative. In the paste form, it also contains lipase. In the paste form it is used in italiantype cheeses. It is used to coagulate milk into curd in making cheese and junket. A microbial rennet and a pepsin rennet also exist. Studies have shown that heat treatment of milk causes an increase in the rennet-induced coagulation times. This time was proportional to the temperature of the heat treatment.