Rhet enzyme, Milk coagulation enzyme, (pepsin), Sourdough for cheese, Kirovohrad region.

 A plant-based lactic enzyme used in cheesemaking is commonly called microbial renin or microbial pepsin. It is produced by the fermentation of certain microorganisms, such as fungi, and is an alternative to rennet of animal origin. Such enzymes make it possible to obtain vegetarian cheeses.
More details:
Microbial renin
- is an enzyme obtained from microorganisms, most often from the fungus Rhizomucor miehei, which is used to coagulate milk during the production of cheesecheese.
Microbial pepsin
- another type of enzyme, also obtained from microorganisms, which can be used to coagulate milk, especially in the production of cheeses that do not require a long maturation.(//tractor-service.com)
Advantages
the use of microbial enzymes include the possibility of obtaining vegetarian cheeses, and even the predictable result during production.

Dosage - 1:1000

Accordingly, 1 bottle per 1 ton of milk