Natural rennet versus microbial rennet substitutes
..."Microbial-rennet" brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer...
Calculate your cheese-yield
"Microbial rennet" brings financial losses through yield losses - please use our cheese yield calculator
Encyclopedia
Here you find explanations of terms. If you cannot find the wanted term just write us a mail. We will try to add it.
Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry. In addition, whey is used as an animal feed.
Österreichische Laberzeugung Hundsbichler GmbH
A-6336 Langkampfen/Tirol · Sportplatzweg 5
Tel. +43 (0)5372 62256-0 · Fax: +43 (0)5372 62256-8
· www.hundsbichler.com
