CALCIUM CHLORIDE
Helps produce firmer curds
Calcium chloride (Food grade), is used in making cheese by helping to produce a firmer curd. In addition, it makes it possible to remedy mineral deficiencies in milk due to heat treatment (pasteurization) and cold storage.
It standardizes the action of the rennet and obtaining a firmer curd. Use approximately 1 mg per 4L of milk. It must be added to the milk before renneting (addition of rennet).
Storage: Cool and dark place.
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.
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.
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
NATURAL LIQUID RENNET 94L200
WalcoRen 94L200 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
NATURAL LIQUID RENNET 94L300
WalcoRen 94L300 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
