It is a pure and standardized enzymatic solution of a coagulating enzyme obtained from the fermentation of selected strains of Rhizomucor miehei of natural origin.
The enzyme cleaves k-casein likewise chimosin and gives a curd which, according to the coagulant degree of thermolability, keeps a relative proteolytic activity along the cheese aging.
The high coagulation activity at low pH values and the high thermolability are ideally suited for the production of fresh stretched cheese, also made with chemical acidification.
The product can be used in the production of cheeses as an alternative to animal derived coagulants, including ORGANIC certified productions.
This coagulant can also be used in KOSHER, HALAL, VEG certified productions.
It is a pure and standardized solution of a coagulantion enzyme obtained from the fermentation activity of genetically modified fungal strains that produce bovine chymosin identical to the calf enzyme.
The product consists of chymosin, an enzyme that has a highly specific activity to cleave k-casein, giving a curd with an excellent texture and flavour.
The product has a color ranging from transparent to pale yellow with a characteristic odor.
This coagulant can be used in KOSHER, HALAL and VEG certified productions.