Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 100l of milk Country of manufacture: Poland

Liquid microbial rennet 50 ml for 100l of milk 5 drops of rennet is enough for 1 liter of milk.  Instructions: 1. Calculate and measure out a dose of rennet proportional to the amount of milk you use. 2. At the appropriate time of production of cheese, depending on the type, add the rennet into the milk heated...

Bacterial cultures for cottage cheese (for 50L of milk) A perfectly selected mix of lyophilised lactic acid fermentation bacteria, allowing you to prepare delicious homemade cottage cheese or soured milk. Adding bacteria accelerates and stabilises the soured milk production process. Preparation:  1) Pour 5 litres of...

Freeze-dried bacterial cultures for Gouda cheese 3.5g A perfectly selected mix of lactic acid bacteria that allows you to make a delicious home-made Gouda  type cheese. Thanks to the use of freeze-drying - a special drying method, which is one of the most perfect methods of food preservation, these cultures retain their full potential for a long time. ...

Freeze-dried bacterial cultures for yogurt 2,5g Perfectly selected lactic acid bacteria cultures that allow you to quickly make delicious home-made yogurt. Thanks to the use of freeze-drying - a special drying method, which is one of the most perfect methods of preserving food, these cultures retain their full potential for a long time....

Freeze-dried bacterial cultures for Greek cheese 3g A perfectly selected mix of lactic acid bacteria that allows you to make a delicious home-made Greek type cheese. Thanks to the use of freeze-drying - a special drying method, which is one of the most perfect methods of food preservation, these cultures retain their full potential for a...

Calcium chloride for making cheese, flakes 1 kg Calcium chloride is a chemical used in cheese making to increase the productivity of cheese production. This is a necessary additive when using low-pasteurized or fresh milk with low calcium content. Calcium chloride improves the consistency and coagulability of milk. Its use reduces the loss...