I have found a whole seller of microbial rennet for making my own cheese. But they are offering me microbial rennet with 15,000imcug, enzyme activity. I have no idea about the preferred amount of enzyme activity in rennet for making mozzarella. Anyone know the specs?
Questions:
1- Enzyme activity of preferred amount for microbial rennet powder? (for mozzarella)
2- Enzyme activity of preferred amount for mild lipase powder? (for mozzarella)
for the lipase, they have offered me 2 types: 50,000u/g, 10,000u/g, I don't know which one is suitable to make good tasting mozzarella.