Chymosin Rennet is a high-performance enzymatic solution developed specifically for cheese production. Our 100% pure chymosin solutions provide maximum yield and perfect flavor development without bitterness, ensuring microbiological stability and consistent quality in the final product.
Thanks to its high coagulation power, it optimizes protein recovery and maximizes dry matter efficiency in every batch.
Precisely targets kappa-casein to form a firm curd while minimizing protein loss into the whey.
Provides consistent coagulation time and texture stability across various milk types and seasonal variations.
Prevents unwanted proteolytic bitterness during ripening, maintaining the product's authentic flavor profile.
| Application | Key Issue | Objective | Usage Method |
|---|---|---|---|
| Hard Cheeses | Curd Firmness | High solid recovery | Addition to vat milk |
| Pasta Filata | Meltability | Textural consistency | During processing |
| Soft Cheeses | Whey Separation | Controlled moisture | Direct mixing |
| Industrial Dairy | Process Speed | Rapid coagulation | Automated dosing |
Contact our technical consultants for optimum dosing and application methods for your specific cheese recipe.
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