ABRENNO is microbial rennet and by nature is a coagulating agent produced by live organisms. It is an enzyme obtained from the fermentation of Rhizomucor miehei. ABRENNO allows the coagulation of milk for all variety of cheese. It comes in powdered form that contains endopeptidase and sodium chloride. ABRENNO comes in different IMCU’ sviz 1500, 2200, 3000 etc.
