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Galium, vegetable coagulating Enzyme

Enzym activity Soxhlet: 1: 4.000, made from wild artichocke

Vegetable coagulating enzyme - obtained by aqueous extraction followed by filtration from Cynara cardunculus . Similar to the traditional rennet, Galium splits the kappa casein of milk and thus enables the formation of jelly. Galium also leads to a corresponding end of the proteolysis of milk proteins and thus contributes to the ripening of cheese.

Dilute it approx. 5-time in chlorine free cold water. Always prepare only as much as is needed at once. The amount of enzyme is determined by the process parameters (pH, temperature, required coagulation time, enzyme concentration and by the quantity of milk). Stored at a dark place at the temperature of between +4 °C to +8°C. Shelf life: 12 month

The needed quantity is about 120 ml per 100 liter of milk.

Ideal for fresh and short-ripening cheeses.

Suitable for organic cheese production.


TI Galium Datenblatt EN.pdf
Vegetable coagulating Enzyme made from wild artichoke
Order numberDescriptionAmountPrice
E0004 Vegetable coagulating enzyme Galiumbottle 100 mlEUR 4,74
E0003 Vegetable coagulating enzyme Galiumbottle 500 mlEUR 15,48
E0002 Vegetable coagulating enzyme Galiumbottle 1 litreEUR 28,20
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