If you are into cheese making you can try this microbial rennet. This may help improve your products.
- 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
- Soft cheese from cow’s milk
- Soft cheese from carabao’s milk
- Mozarella cheese
- Blue Cheese
You can visit UPLB site for more information.