Microbial Rennet for Cheese Making
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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.
- How to Make Kesong Puti, Carabao White Cheese
- Proper Milk Handling
- Rat Risked his Life for Cheese
- Food Additives Regulation
- Fresh Carabao Milk
- Why Alacta Bibo Trio Milk is Cheap?
- Do We Still Need to Polish Rice?
- How to Make Tokwa, Miso and Soy Milk
- The Zero Trans Fat Declaration
- Nutrition Facts Database
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/...