HANNILASE® XP 1050 NB can be used for producing any type of cheese: hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. This product is also suitable for vegetarian cheeses.
Please note however that due to high unspecific proteolitic activity the use of this product is ideally suited for producing young cheeses and is not recommended for cheese makers looking for high yield or for mature cheeses without bitterness
Keep cool in fridge for long term use
Rennet weakens over time and can be used indefinitely until it is obvious that it has reached the stage when it does not work correctly – a slightly sourish taste enters the product
expiry date 01/21