Soluble rennet paste which guarantees the advantage of avoiding the filtration before use. It is obtained from traditional rennet paste dissolved in water and salt. The high percentage of chymosin and the presence of lipase make it ideal for the production of provolone with outstanding organoleptic characteristics and flavor full and persistent.
Highest quality rennet paste. Extracted from certified and rigorously controlled abomasum of suckling calves. The high percentage of chymosin makes it ideal for the processing of milk by milking fresh and suitable for those producers in the dairy sector who want to mark the flavor and taste spicy and mild-spicy of its products thanks to the lipase that characterize it.
