We supply quality cheese coagulants: Both microbial and natural coagulant rennet.
The microbial coagulant are produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. The product contains milk-clotting enzymes which are active on cappa-casein, resulting in curd formation. It is widely used in the cheese industry as an alternative to bovine/calf rennet and fermentation produced Chymosin (FPC). The high unspecific proteolitic activity of Rhyzomucor miehei has significant influence on yield, flavor and texture development of cheese compared to calf-and fermentation produced chymosin.