Product description

Characteristics: Microbial rennet, ideal for all cheese types, but more thermolabile, therefore especially suited for more ripened cheeses and in case whey is further processed. It is used in the following cheese types: Cheddar, White cheese, Soft cheese, Swiss Cheese, Cottage Cheese, Dutch cheese, Hard cheese, Pasta Filata. Benefits: Reliable acidification & coagulation, Functionality, Constant quality, Flexibility.
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Specifications

Categories Proteins
Supplied from Jamaica

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