Milk coagulant

Type MC

Looking light brown liquid and produced through controlled fermentation of Rhizomucor miehei. MC microbial coagulant is ideal for processing at high temperatures or a high level of acidification milk. It is constituted by thermostable mucopepsine for the application in the dairy sector.

Type K

High degree of purity chymosin produced through fermentation in Aspergillus niger. The K liquid coagulant presents high specificity for the Kappa-Casein and being a high degree of purity reduces the occurrence of bitter flavors and ensures a good performance for the coagulation of the milk