If you are into cheese making you can try this microbial rennet. This may help improve your products.
Advantages
- Making soft cheese with 80 % savings
- Produce higher yield
- Retains more protein and fat in milk resulting in cheese with creamier taste or more uniform texture.
- Doubles the shelf life of cheese
Tested Applications
- Soft cheese from cow’s milk
- Soft cheese from carabao’s milk
- Mozarella cheese
- Blue Cheese
You can visit UPLB site for more information.
Right on the money, cheers.
Hi, where can I buy this microbial rennet here in Manila? thanks.
You can refer to website of Food and Nutrition Research Institute or DOST http://www.fnri.dost.gov.ph/…