Capalase K Powdered Protein Enzyme, also known as rennet, is a high-quality ingredient derived from pregastric caprine (goat) tissues. This product is an excellent source of rennet that accelerates Italian-type cheese's ripening and flavor development. It produces a vibrant "goaty," sharp "piccante" flavor profile in Italian-type cheeses and other dairy-based products. The addition of rennet ensures a consistent and high-quality cheese product. Using Capalase K protein enzymes in cheese production is beneficial in producing a natural flavor for an excellent flavor profile. Capalase K rennet does not contain animal tissues.
