Rennet powder

• Humidity: Maximum 5 percent
• PH: < 1.5
• Lactose at least 61 percent
• Fat: Maximum 2 percent
• Protein%: at least 5
• Ash: maximum 5.9 percent
• Coliform: <10
• Escherichia coli: Negative
• Total count: Maximum 100,000
• Staphylococcus: negative

Manimas rennet powder is unique due to its functional properties and high protein and is used as a suitable alternative to formulated milk powder and also in food products and in meat, dairy, and ice cream industries, snacks and puffs, and bulk products, cakes and cookies, biscuits, pasta, chocolate, and candy.