Milk-clotting enzyme ( renin) "Mato" for production.
Offer type: salePublished: 01.03.2015
The enzyme (rennin) "Mato" for the coagulation of milk is an indispensable component in the production of all kinds of cheese!
Description: the natural Drug of plant origin, without the participation of genetically modified organisms (obtained by fermentation of fungal cultures by growing on the wheat bran). Approved, all certificates and opinions.
Package: Metal cans contain plastic sealed package with 100g net enzyme "Mato", measuring spoon nominal 1G for convenience of calculation made in a milk bath of any value and nylon cover for long-term storage after opening the sealed package. Shelf life 3 years.
Dosage: the recommended dosage of 4.5-7 g per 1 ton of milk. The dosage depends on seasonal milk quality.
Shipping: running services Ukrainian state enterprise of posts "Ukrposhta" or "New mail".
Contacts: +38044-233-45-42; +38044-257-70-68; +38044-257-53-81; +38093-618-00-85
e-mail: meicom@mail.EN; office@meicom.com.ua;
Website: www.meicom.com.ua
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