Rennin - 25g. Please note that none of our enzymes are to be considered as being of Food Grade Standard. They are only suitable for use in education. Working Concentration: 0.05 - 0.1%. pH range: 5.5 - 6.5. Temperature range: 25 - 55°C. Substrate: Fresh milk. Product: Caseinogen forms casein. Source: Calf stomach. Casein binds with calcium to form casinate causing milk to gel. It's good practice to store enzymes in a refrigerator (5°C approx.). This should give a shelf life of 12 months without significant loss of activity. All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:. Cellulase is supplied as 2g powder - 1g in 100ml gives a 1% working solution. Pectinase supplied as 100ml - 1ml diluted to 100ml gives a 1% solution. Glossary:. pH - Recommended range for maximum activity. Temperature - recommended range for maximum activity. Working Concentration - dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time. Substrate - substance to be reacted with the Enzyme, and appropriate concentration. Product - substance produced by breakdown of the substrate. Source - origin of the Enzyme.
