Microbial Rennet for Cheese Making
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.
- Cheddar Cheese Should Have How Many Ingredients?
- How to Make Kesong Puti, Carabao White Cheese
- Proper Milk Handling
- Rat Risked his Life for Cheese
- Goat’s Milk for Milk Intolerant Persons
- Food Additives Regulation
- It is Okay to Freeze an Evaporated Filled Milk
- Cow’s Milk Can Be As Nutritious As Breast Milk
- The Return of Pepsi Blue
- Is it Okay to Store Opened Milk in Refrigerator / Freezer ?
Hi, where can I buy this microbial rennet here in Manila? thanks.
[Reply]
marvin Reply:
June 8th, 2010 at 9:04 pm
You can refer to website of Food and Nutrition Research Institute or DOST http://www.fnri.dost.gov.ph/...
[Reply]
Right on the money, cheers.
[Reply]