COAGULANTS

Pure liquid calf rennet 90% Chymosin Rate of use: For small batches: ¾ tsp. (3.75ml) / 12-15 L (3-4 gallons) for hard cheese or ¼ tsp (2.50 ml) /8 L (2 gallons) for soft cheese For large batches: 12-15 ml/100 L for hard cheese or 6-8 ml/100 L. for soft cheese 75705 CAN $7.95/ 60 ml 75710 CAN $12.95/ 120 ml 75715 CAN $45.95 / L 10L CAN $395.00 / 10 L Organic 300 IMCU LT CAN $45.95 / 1 L 300 IMCU Org CAN $450.00 / 10 L Also available Marschall Rennet Tablets (1 tablet will coagulate 25L or 6.6 gallons) CAN$13.95/ per pack of 25 tablets

Citric Acid To be used as an acidifier instead of cheese cultures when making the quick version fo Mozzarella cheese or to replace vinegar or lemon juice when making Ricotta. Rate of use: 2 teaspoons / 4 liters (1 gallon) milk Citric Acid CAN $5.79 / 96.4g (3.4 oz)

Microbial vegetarian rennet (Marzyme D.S.) Coagulating enzyme produced by the fermentation of a purified culture of the fungal specie Mucor miehei Rate of use: For small batches: ½ tsp. (2.5ml) / 12-15 L (3-4 gallons) for hard cheese or 1/3 tsp. (1.7 ml) /8 L (2 gallons) for soft cheese For large batches: 8-10 ml/100 L for hard cheese or 4-5 ml/100 L. for soft cheese 75705MS CAN $7.95/ 60 ml 75710MS CAN $12.95/ 120 ml 75715MS CAN $30.85 / L Marzyme 5G CAN $385.00/5 gallons Marzyme 55 PF 5G (Sodium benzoate and colorant free) CAN $820.00/5 gallons