Fromase® L and TL, Enzymes

Product description

Characteristics: Microbial rennet, ideal for all cheese types, especially suited for young, short ripened cheeses. It is used in the following cheese types: White cheese, Soft cheese, Pasta Filata, Reliable acidification & coagulation. Benefits: Constant quality, Flexibility. Contact us for more information.
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Categories Proteins
Origin Jamaica
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Fromase® L and TL, Enzymes

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