Rennet & Coagulants

Calf Rennet – Microbial Coagulant – 100% Chymosin

50+ years of experience & confidence

Rennet enzymes are aspartic protease enzymes to break down casein micelles in milk which is called coagulation mechanism. Rennets are essential food processing aids for cheese making process. There are three types of rennet commercially available.
Mayasan offers all these 3 varieties:

Calf Rennet

REN-NA®

Liquid & Granular

Pieces of italian parmesan cheese. Block of parmesan

REN-NA® 172 L

Liquid

REN-NA® 192 L

Liquid

REN-NA® 1800 L Granular

Granular

Microbial Coagulant

VALIREN®

Liquid & Granular

Delicious Cheese board. Assortment of cheese, camembert, brie, Gorgonzola, parmesan, olives

Valiren® Liquid L

Thermostable*

French Cheese platter with camembert, brie, Gorgonzola, parmesan, honey, nuts and herbs

Valiren® Liquid Extra XTL

Thermolabile*

Valiren® Granular

Thermostable

* BF (Benzoate Free) version is available for liquid forms

100% Chymosin Coagulant

RENMAX®

Liquid & Granular

REN-MAX® L

Liquid

REN-MAX® XL

Liquid

REN-MAX® 2100

Granular

Other Products

Ingredients & Equipments

The product portfolio of MAYASAN® includes different categories of products for the dairy industry. As a biotech company, MAYASAN® is equipped with the latest technology to offer high-quality food ingredients, additives and various quality control tools and equipment.

Starter Cultures

for Fresh dairy & Cheese

Different kinds of cheese in wooden tray.

Ingredients for Dairy Industry

Lactase Enzyme, Lysozyme, Natamycin, Nisin & Colorants

Milk Analyzers

Antibiotic Test kits