440-45N - Precision balances

Application Description

Rennet for cheese production is available in liquid and powder form. To make cheese, cheesemakers weigh the required rennet powder precisely using precision scales. Accurate measurement is extremely important, as every tenth of a gram can change the final product and its specific properties, which should be avoided.

Additional information

Rennet has been used by humans for the production of cheese and dairy products since time immemorial. What gives the stomachs of lactating animals the power to break down milk is the presence of an enzyme called chymosin. Humans have taken advantage of this process to curdle milk and remove the liquid components (the "whey"), thus increasing its shelf life. This rennet is available in liquid and powder form. To make cheese, cheesemakers weigh the required rennet powder very precisely using precision scales. Accurate measurement is extremely important, as every tenth of a gram can change the final product and its specific properties, which must be avoided.