Rennet
Rennet structure
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Common Name | Rennet | ||
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| CAS Number | 9042-08-4 | Molecular Weight | 181.028 | |
| Density | 1.4±0.1 g/cm3 | Boiling Point | 179.0±0.0 °C at 760 mmHg | |
| Molecular Formula | C5H9BrO2 | Melting Point | N/A | |
| MSDS | USA | Flash Point | 79.4±0.0 °C | |
Use of RennetRennet is a biochemical reagent that can be used as a biological material or organic compound for life science related research. |
| Name | 9B28G9S1JV |
|---|---|
| Synonym | More Synonyms |
| Description | Rennet is a biochemical reagent that can be used as a biological material or organic compound for life science related research. |
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| Related Catalog |
| Density | 1.4±0.1 g/cm3 |
|---|---|
| Boiling Point | 179.0±0.0 °C at 760 mmHg |
| Molecular Formula | C5H9BrO2 |
| Molecular Weight | 181.028 |
| Flash Point | 79.4±0.0 °C |
| Exact Mass | 179.978592 |
| LogP | 1.69 |
| Vapour Pressure | 1.0±0.3 mmHg at 25°C |
| Index of Refraction | 1.456 |
| Storage condition | 20°C |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
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| RIDADR | NONH for all modes of transport |
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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure
J. Dairy Sci. 95(12) , 6871-81, (2012) Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of l... |
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Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.
J. Dairy Sci. 95(1) , 75-82, (2012) Addition of calcium chloride to milk has positive effects on cheese-making because it decreases coagulation time, creates firmer gels, and increases curd yield. Although addition of calcium chloride i... |
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Modeling rennet coagulation time and curd firmness of milk
J. Dairy Sci. 94(12) , 5821-32, (2011) Milk coagulation properties (MCP) are traditionally expressed using rennet coagulation time (RCT), time to curd firmness (CF) of 20mm (k20), and CF 30min after enzyme addition (a30) values, all of whi... |
| Propanoic acid, 3-bromo-, ethyl ester |
| EINECS 208-724-0 |
| 9B28G9S1JV |
| Ethyl 3-bromopropionate |
| Propionic acid, 3-bromo-, ethyl ester (8CI) |
| Ethyl 3-bromopropanoate |
| Ethyl β-bromopropionate |
| MFCD11977143 |