Product of natural origin - Lab is a natural, liquid enzyme preparation that contains chymosin (97%) and pepsin (3%) from labstoma. STURDY FIRM THICKET - The coagulation of milk is due to its transition from the liquid state into two fractions, the thicket and the whey, due to the precipitation of casein. Large yield - one pack is enough for 105-260 litres of milk depending on the type of cheese made. Activity: 1:10,000 U (one portion of lab coagulated with 10,000 servings of milk). Universal use - The rennet is suitable for preparing various rennet cheeses, fresh or ripened, from fresh cow's milk (even low-pasteurised cow's milk up to 74°C), goat and sheep's milk. Easy dispensing - The liquid form makes dosing easier without the need for weighing. The recommended amount of lab is 8-20 drops (approx. 0.4 ml - 0.95 ml) on 2 litres of milk.
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