Microbial Coagulant
Second-generation microbial coagulants improve organic cheese yield, texture, and value through reduced proteolysis.
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.
