Chr Hansen
MICROLANT® Classic 750 coagulant (5 gal)
HANNILASE® XP 750 is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.
The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation.
It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC).
The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.
Natural rennet NATUREN® Extra 220 Halal 5 L
NATUREN® Extra 220 Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.
4.
23.
1).
Natural rennet NATUREN® Extra 220 1 L
NATUREN® Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
4.
23.
1).
Natural rennet NATUREN® Extra 1000 NB Halal 5 L
NATUREN® Extra 1000 NB Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves and/or adult bovines.
NB indicates that this product is formulated with No Benzoate added.
As benzoate helps maintain the microbial quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.
If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
4.
23.
1).
