Product of fungal plant origin obtained by fermentation of Mucor Pusillus var. Lindt and/or Rhizomucor Miehei MT.
During fermentation, an enzyme is formed that has the property of coagulating milk.
Through extraction, desalting, filtration, etc., the coagulating enzyme is extracted and then stabilized in a saline solution.
The product combines high coagulating activity with low proteolytic activity.
SOXHLET coagulating activity: 1:10000
The product is suitable for all cheese productions, whether fresh, short-aged, or medium-aged.

Instructions for use
The quantity of product required depends on many factors such as: milk quality, amount of calcium present, acidity, temperature, type of processing to be adopted, etc.
The average dose of product varies from 2 to 4 cc. per ten liters of milk.
It can also be diluted in cold water to better distribute the product in the milk: 1 part of product in one to two parts of water is recommended.

Storage
Packages can be stored at room temperature.

Format
125 ml

Code. 9006