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Facilitates the precipitation of milk casein, changing its state from liquid to gel, one of the first steps to the cheese production.

The rennet is an enzyme rich substance, it also contains between 10-15% of Sodium Chloride, Boric Acid and Benzoate as preservatives and a small amount of pepsin and cathepsin.

A secondary function of rennet is to collaborated with cheese maturation, process responsible for its unique flavor by the proteolityc effect of their enzymes.

This product came from the Italian company Proquiga, which offer different kind of enzymes for every dairy product. We are its exclusive distributor.