Fromase® XL, Enzymes

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.
Read more

Specifications

Categories Proteins
Origin Jamaica
Show more specifications

More products from DSM Food Specialties

View all our products (152)

Products from other suppliers

Fromase® XL, Enzymes

Contact information

Address

Telephone

Website

View all contact information