REN-NA

Renna is produced through continuous extraction and membrane column filtration process from bobby calf stomachs. The active enzymes in Renna are chymosin and bovine pepsin. Renna® is free from microbial coagulant, swine pepsin and DNA recombinant chymosin. For this reason, Renna is the ideal rennet for traditional cheese production.

• Renna contains natural chymosin and pepsin giving a strong structure and good flavour to cheese.
• Renna natural rennet has the best effect on long ripened cheeses.
• Renna is available in different activities in liquid and powder forms.