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.
There are some moulds like mucor miehei that have the capability to produce proteolytic enzymes. These moulds are produced in a fermenter and than especially concentrated and purified to avoid contamination with unpleasant side products of the mould growth.
Flavour and taste of cheeses produced with microbial rennets tend towards some bitterness especially if longer maturation is wanted. These so called microbial rennets are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter.
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
A-6336 Langkampfen/Tirol · Sportplatzweg 5
Tel. +43 (0)5372 62256-0 · Fax: +43 (0)5372 62256-8
