Natural rennet versus microbial rennet substitutes
..."Microbial-rennet" brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer...
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"Microbial rennet" brings financial losses through yield losses - please use our cheese yield calculator
Encyclopedia
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is the oldest form of industrially produced natural rennet with constant quality. Besides chymosin and pepsin there is also lipases fund in the rennet paste which brings spicier tastes and fattier texture
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
