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Rennet and Coagulants


Rennet and Coagulants
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Rennet and coagulants are proteolytic enzymes that intervene in cheese making, transforming milk in a gel called coagulant or rennet that in time is transformed into cheese.

With the aim of satisfying the dairy industry, PROQUIGA BIOTECH offers a complete range of rennet and coagulants that can be divided in 3 categories:

Animal rennet from bovine cattle

Microbial coagulant Mucor miehei: RENIPLUS

Fermentation Chymosin: RENIFER

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