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Pinoy food technologies, resources, news and reviews. Includes food safety and health issues

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.



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Fri, January 15 2010 » Food Bytes

2 Responses

  1. libay June 8 2010 @ 3:00 pm

    Hi, where can I buy this microbial rennet here in Manila? thanks.

  2. marvin June 8 2010 @ 9:04 pm

    You can refer to website of Food and Nutrition Research Institute or DOST http://www.fnri.dost.gov.ph/...

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