Pepsin
Offer type: salePublished: 27.02.2015
| Price: | 4.30 UAH |
| Seller: |  Vitin Andrej Viktorovich |
| Phones: |  099-237-74-74 Show phone |
| Address: | Ukraine, Donets'ka Oblast', Donetsk |
Price 4,30 UAH from 20pcs. wholesale: 3.70 from 100pcs and 3.30 from up.(1000pcs) If htoken by 6,30 UAH
Japanese pepsin "Mato" will allow You to cook a delicious cheese (cheese etc) at home without any hassle.
1 packet (1 g) of pepsin has a capacity of 100 liters of milk.
Pepsin (microbial renin) Meito is used in the production of soft and hard cheeses as at home and in the workplace. Using pepsin Meito can be made: plain cheese, pickled cheeses (cheese, chicken, feta etc), as well as almost all famous hard cheese. Meito - natural product that contains milk-clotting enzymes. These enzymes are specific protease, which in their amino acid composition identical to that of calf rennet. But Meito it does not contain animal and chemical components, which has a positive effect on the shelf life and taste of the cheese.
Meito produced through fermentation and further drying edible mushroom.
Properties: activity of not less than 300,000 units, the clotting time of milk 30 minutes;
Consumption: 1 g per 100 l of milk;
Method of application:
Dissolve the required amount of pepsin in a Cup of cold water at the rate of 1 g (one sachet) per 100 litres of milk. Stirring the solution, add it to warm milk at a temperature of 35 °C.
If you want to use 8-10 litres of milk - use 1/10 part of the bag.
If You make cheese constantly little by little: dissolve one sachet in 200ml pre-boiled and cooled water and store in the refrigerator in a jar with the lid tightly closed periodically measuring the right amount.
Shelf life: 3 years.
Packaging: bags of 1,
Manufacturer: Meito San6gyo CO., Ltd (Japan)
1 packet (1 g) of pepsin has a capacity of 100 liters of milk.
Pepsin (microbial renin) Meito is used in the production of soft and hard cheeses as at home and in the workplace. Using pepsin Meito can be made: plain cheese, pickled cheeses (cheese, chicken, feta etc), as well as almost all famous hard cheese. Meito - natural product that contains milk-clotting enzymes. These enzymes are specific protease, which in their amino acid composition identical to that of calf rennet. But Meito it does not contain animal and chemical components, which has a positive effect on the shelf life and taste of the cheese.
Meito produced through fermentation and further drying edible mushroom.
Properties: activity of not less than 300,000 units, the clotting time of milk 30 minutes;
Consumption: 1 g per 100 l of milk;
Method of application:
Dissolve the required amount of pepsin in a Cup of cold water at the rate of 1 g (one sachet) per 100 litres of milk. Stirring the solution, add it to warm milk at a temperature of 35 °C.
If you want to use 8-10 litres of milk - use 1/10 part of the bag.
If You make cheese constantly little by little: dissolve one sachet in 200ml pre-boiled and cooled water and store in the refrigerator in a jar with the lid tightly closed periodically measuring the right amount.
Shelf life: 3 years.
Packaging: bags of 1,
Manufacturer: Meito San6gyo CO., Ltd (Japan)
