Ingredients for cheeses

Rennets are substances that cause milk to curdle during home cheese production. Depending on the type of cheese and technology, rennet with different chymosin content is used. Milk proteins are broken down into various cleavage products of amino acids and peptides. The protein composition of the cheese depends on the length of time the cheese is matured and on the microorganisms used during it. Choose from other tools as well. In our offer you will also find other ingredients such as liquid smoke, Camembert culture, calcium chloride, etc.