CALF LIPASES
The natural pre–gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long–chain fatty acids responsible of unusual flavours in the cheese. Clerici pre–gastric lipases are extracted only from the glands at the base of the calfs tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present. Calf lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time.
CITRIC ACID
Use as an acidifier in place of cheese cultures when making the quick version for Mozzarella cheese or to replace vinegar or lemon juice when making Ricotta.
It is used to acidify milk and cause the separation of solid elements (curdled milk) from liquid (whey). The dose depends on the cheese made.
KID GOAT LIPASES
The natural pre-gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long-chain fatty acids responsible of unusual flavours in the cheese. Clerici pre-gastric lipases are extracted only from the glands at the base of the kid goats tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present. Kid goat lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.
LAMB LIPASES
The natural pre–gastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all long–chain fatty acids responsible of unusual flavours in the cheese. Clerici pre–gastric lipases are extracted only from the glands at the base of the lambs tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present.
Lamb lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavour enrichment, a better scent (more persistent and characteristic), reduction of the ripening time.
LIQUID SMOKE
Mix with the cheese curds before hooping.
Dosage: Depends on the desired cheese recipe.
3 ml / 12-15 L (3-4 gallons) or 25 ml / 100 L of milk.
MICROBIAL COAGULANT POWDER
Powder Micro WalcoRen is a microbial coagulant preparation derived from a controlled fermentation of Rhizomucor miehei..Brownish granulate
The product may have colour variation. This has no influence on the clotting activity. Used In food industry for cheese production.
MICROBIAL LIQUID COAGULANT
Micro-WalcoRen is a microbial coagulant produced by controlled fermentation of Rhizomucor miehei. Micro-WalcoRen aspect is light brown liquid. The product may have colour variation, this has no influence on the clotting activity. Use in food industry for cheese production.
NATURAL LIQUID PASTE CALF – 75PD140
WalcoRen 75PD140 is a natural rennet paste obtained only from calf vells salted and checked at the origin.
Traditional product obtained from the grinding of calf vells afterwards made immediately soluble. Rennet free from microbial coagulant, swine pepsin and DNA recombinant chymosin.
Natural rennet paste free from colouring matters, flavourings or other additives added.
The product may have color variation.
This has not influence on the clotting activity.
NATURAL LIQUID PASTE KID GOAT – 75PP140
WalcoRen 75PP140 is a natural rennet paste obtained only from kid goat vells salted and checked at the origin.
Traditional product obtained from the grinding of kid goat vells afterwards made immediately soluble.
Rennet free from microbial coagulant, swine pepsin and DNA recombinant chymosin.
Natural rennet paste free from colouring matters, flavourings or other additives added.
The product may have color variation
This has not influence on the clotting activity
NATURAL LIQUID PASTE LAMB – 75PS140
WalcoRen 75PS140 is a natural rennet paste obtained only from lamb vells salted and checked at the origin.
Traditional product obtained from the grinding of lamb vells afterwards made immediately soluble. Rennet free from microbial coagulant, swine pepsin and DNA recombinant chymosin.
Natural rennet paste free from colouring matters, flavourings or other additives added.
The product may have color variation.
This has no influence on the clotting activity
