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Facilitates the precipitation of milk casein, changing its state from liquid to gel, which is one of the first steps to the cheese making process.

Rennet is an enzyme rich substance, which 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 help with cheese maturation, a process responsible for the development of its unique flavor by the proteolityc effect of their enzymes.

This product came from the Italian company Proquiga. They offer different kinds of enzymes for every dairy product. We are their exclusive distributor.