Rennets

High-quality rennets and calcium chloride for home and commercial cheese production

MILCOM a.s. offers a wide range of rennets and calcium chloride for the production of dairy products. Our products will help you simplify the process of cheese and curd production, improve the quality of the final products, and, of course, increase production efficiency.

Rennet offer

Liquid Rennet
Description: Liquid natural chymosin rennet of animal origin with a strength of 1:16,500 (205 IMCU/ml) containing 92% chymosin and 8% pepsin. Suitable for the production of all types of cheese with short and long maturation periods.
Packaging: 11 kg plastic canisters

Laktochym
Description: Chymosin rennet with a strength of 1:5,000, suitable for the production of all types of cheese with short and long maturation periods.
Packaging: 50 and 200 ml bottles, PET bottles or 1-25 kg canisters.
Note: Continuously tested in the accredited laboratory of SVÚ Jihlava.

MICROCLERICI
Description: Liquid microbial rennet with a strength of 1:60,000, a highly concentrated rennet produced by the fungus Rhizomucor miehei, for the production of all types of cheese with short and long maturation periods.
Packaging: 23 kg plastic canisters
Note: Meets the requirements of the Expert Committee on Food Additives and the recommendations for food enzymes of the Scientific Committee for Food EU. 

Mikroren
Description: Microbial rennet with a strength of 1:13,000 - intended for the production of curd, soft and semi-hard cheese.
Packaging: 50 and 200 ml bottles, PET bottles or 1-25 kg canisters.

Rennet preparation M
Description: Microbial rennet intended for milk curdling, facilitating the production of curd and soft cheeses.
Packaging: 200 ml

Calcium chloride
Description: Used in the production of cheese and curd from pasteurized milk. It helps improve milk coagulation, improves the strength and consistency of the cheese curd, and increases production yield.
Packaging: 50 and 200 ml bottles, PET bottles or 1-25 kg canisters.
Note: An essential component of cheese production when using pasteurized milk.

For more information and to purchase, visit our e-shop. Safety data sheets and certificates can be downloaded here.