Milase Premium

Sales markets: Western Europe | Eastern Europe | Middle East | Asia | Australia | North America | Africa | Central/South America
Milase Premium is a highly cost effective coagulant, available in low and medium thermo-stability versions to suit all cheese making and the utilisation of whey components. The heat stability Milase Premium is defined as the remaining enzymatic activity after heating. Its rest activity is reduced to <1 % when heated under standard whey pasteurisation conditions (72 °C, 15 sec). This implies no limitations for the use of whey and therefore optimal valorisation of whey components. It is delivered with a high and constant quality thanks to quality control procedures. It is carefully checked for its physico-chemical and microbiological properties. It is very suitable to develop an optimal taste and texture in natural long ripened cheese due to the increased proteolytic specify and absence of non-specific proteases, which reduces off-flavour development. It is also very suitable for foil ripened cheese, low fat cheese, mild tasting cheese like Mozzarella and cheese with higher ripening temperatures like maasdam and cheeses with thermophilic cultures. It has optimal flavour development, enhanced valorisation of whey. It is GMO and allergen free. It is suitable for both Kosher and Halal production. It is suitable for vegetarians. It is available in two strengths of clotting activity: >220 and >750 IMCU/ml and packed in jerry cans of 10 and 25 kg or plastic containers of 1000 kg. It must be stored in the original sealed packaging in cool and dry conditions. The recommended storage temperature is 0 - 6 °C. If kept under these conditions the shelf life is 6 months and the loss of activity is less than 1% per month.
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