Österreichische Laberzeugung Hundsbichler GmbH
Sportplatzweg 5 - A-6336 Langkampfen
Safety instructions and application recommendation
for the use of BioRen natural rennet, artificial
coagulants and Sacco cultures
for SACCO Cheese and yoghurt cultures
1. Safety Instructions
Our natural rennet products contain natural rennet enzymes, tablesalt, sodium benzoate and water. They are therefore safe for use
and not dangerous. Due to the high content of salt these products
should be kept out of the reach of children. On demand, we can
supply the data-sheets and safety-data-sheets. Store all rennet
products at 0°C to 7°C in a dark place.
All Sacco cultures are freeze-dried direct starter culture. The culture
addition takes place without any further reproduction in the yoghurt
milk. Preliminary dissolution of the culture in a small container with
milk is also possible. The milk should already be heated to 35-40 °
C. The cultures must be stored in the freezer at -18° C. Opened
packages should be stored well closed in the freezer and should be
used as soon as possible.
2. Preparation - dissolving
Before use, please dilute it approx. 5-10 times with chlorine free cold
water. The water may be calm cold - it should not be warmer than
25°C. Do not add the rennet directly to the milk without
dissovling/diluting in water. Always just prepare the quantity needed
– do not return diluted to the undiluted rennet again. Please never
make an approach for the next day to prepare!
Sacco cultures in 1UC (for 100 liter of milk), 5UC (for 500 liter of
milk) and in 10 UC available (for 1000 liter of milk). Please store
opened packages no longer than 10 days. For dosing small milk
quantities it is recommended to pure the complete content on a dry
plate or table and divide the needed portion with a knife or creditcard or similar.
3. Renneting temperature
The milk temperature in renneting (cheese-production) should be
between 32°C and maximum 36°C. If the temperature is lower the
clotting time will be longer – if the temperature is higher the clotting
goes too fast or the natural enzyme might also be ruined. Cheese
making works best with fresh milk. If you are using pasteurised or
thermal treated milk, the milk will be reluctant to coagulate. This is
due to a lack of calcium. So you have to add calcium chloride
solution (approx. 3 ml for 10 litres of milk).
SACCO yoghurt cultures
4. BioRen liquid rennet and paste
Liquid Rennet: The standard-activity for our liquid rennet products
is 1:15.000. In Germany, sometimes 1:10.000. The info from the
activity stands on the package. The needed quantity is about 10
to 20 ml per 100 litres of milk. Approx. 20 drops = ½ tea-spoon
rennet for around 5 litre of milk.For activity 1:10.000 you need
approx. 15-30 ml rennet or round 30 drops. For 5-6 litre of milk.
Paste: SHAKE WELL BEFORE USE – as this product tends to unmix during storage it is necessary to shake well before each use to
guarantee the ideal and unique mixture of enzymes. Due differences
in the specific weight, it is absolutely necessary to weigh the desired
quantity. The standard dosage quantity varies between 15 to 30 gr
per 100 litres of milk – depending on the individual cheese type.
Multi-purpose culture Sacco M 0.36 N
Application example: cottage cheese, soft cheese, semi- and
medium-hard cheeses.
5. Bioren natural rennet powder / tablets
The standard-activity for our liquid rennet powder and tablets is
1:100.000. The info from the activity stands on the packages.
Needed quantities for coagulation are going from 1,5 to 3 grams per
100 litres of milk. BioRen Rennet Tablets - PE-tube with 20 tablets. 1
tablet (0,5 g) for approx. 20 litres of milk. The tablets may be halved
or quartered, so that a precise dose up to 5 litres of milk is possible.
BioRen Rennet Tablets - should be stirred into 10 to 20 times the
amount of chlorine free cold water and then be added to the
milk. Produced without preservative.
6. Artificial coagulants
Microbial coagulant Sumizyme MMR-TL 3500 PF: the needed
quantity is about 10 ml per 20 liter of milk.
Galium, vegetable coagulating Enzyme
The needed quantity is about 120 ml per 100 liter of milk. Enzyme
activity Soxhlet: 1:4.000 – 1:5.000, made from wild artichocke.
Please resolve any residue as described above in water and then
add to the milk.




yoghurt culture mild Sacco Y 0.82 B
yoghurt culture normal Sacco Y 3.70 E
yoghurt culture probiotic Sacco SAB 4.40 B
Kultur for curdled milk, curd and butter
Sacco M 0.30 N
SACCO Cheese cultures
Culture for semi-hard and hard cheeses Sacco MT 0.92 FET
The culture addition takes place without any further reproduction in
the kettle milk. Preliminary dissolution of the culture in a small
container with milk is also possible. Milk should be heated (approx.
30°C).
Red smear culture Sacco SRC1
Red smear SRC1 is used as a surface culture. It gives the soft
cheese an special touch. The culture is mostly used as an lubricating
solution. Red smear culture Sacco SRC1 is available in 10 doses
(for 2.000 litre of milk). Red smear always prepare daily fresh and
use it on the same day!
Culture for soft-cheeses Sacco MS 0.62 CM
Application example: soft cheese, semi-hard cheese. The culture
addition takes place without any further reproduction in the yoghurt
milk. Preliminary dissolution of the culture in a small container with
milk is also possible. The milk should already be heated to 22-37°C °
C. Waiting time: 30-45 min. and than add it.
White-mould cultureSacco P.Candidum V5
Freeze-dried Penicillium candidum. P. Candidum V5 is suitable for a
closed dense white layer of mold on white mold cheeses (for
example Camembert). 1 bag Penicillium cadidum V5 is sufficient
for approx. 375-500 liter milk. The large variation is dependent on
the air quality of the ripening room.
Österr. Laberzeugung Hundsbichler GmbH - Sportplatzweg 5 - A-6336 Langkampfen
Tel. +43 (0)5372 62256-0 • Fax +43 (0)5372 62256-8 • www.hundsbichler.com • [email protected]