Cheese rennet & cultures

This organic cheese rennet powder with activity 1:100.000 and enzyme composition of 97% chymosin and 3% pepsin is used for controlled milk coagulation in cheese production and enables high yield without bitter taste formation even during long maturation. Advantages & Functions • Organic quality – suitable for ecological cheese production with controlled raw materials • Defined enzyme structure – consistent and stable milk coagulation • High chymosin content – clean protein breakdown without bitterness even after 24 months maturation • Efficient dosage – economical use with 1.5–3 g per 100 L milk Frequently Asked Questions Is this product suitable for organic cheese production? Yes, the rennet powder is suitable for organic cheese production based on natural enzymes. How is the rennet powder dosed? The standard dosage is 1.5 to 3 g per 100 liters of milk depending on process requirements. Does bitterness develop during long maturation? No, even after up to 24 months maturation no bitterness occurs.

This freeze-dried blue mold culture Penicillium roqueforti PV 0.5 U is used for controlled ripening of blue cheese and ensures stable mold development with typical aroma and characteristic blue cheese structure. Advantages & Functions • Penicillium roqueforti PV – targeted blue mold development for Roquefort and Stilton • Freeze-dried starter culture – high stability and easy dosing • Efficient use – sufficient for approx. 125–150 L milk Frequently Asked Questions Which cheese types is it suitable for? Suitable for Roquefort, Stilton and other blue cheeses. How much milk can it treat? One pack is sufficient for approx. 125–150 liters of milk. How does it work during ripening? It controls uniform blue mold development and characteristic flavor formation.

This calcium chloride with a 34% concentration is used to support milk coagulation during cheese production. Calcium supplements the natural casein content of milk and improves coagulation in pasteurized milk or during seasonal rennet inactivity. The recommended dosage is 28 ml per 100 liters of milk or 1 kg. The product is suitable for stabilizing coagulation properties under varying milk qualities and processing conditions. Advantages & Functions • 34% concentration improves milk coagulation • Supports coagulation of pasteurized milk • Compensates seasonal rennet inactivity Frequently Asked Questions When is calcium chloride used? Calcium chloride is used for weak coagulation or pasteurized milk. What is the recommended dosage? The recommended application amount is 28 ml per 100 liters of milk. What is the function of calcium chloride? It supports coagulation and improves the milk’s coagulation properties.

This liquid calcium chloride with 33% concentration in a 50 ml container is used to support milk coagulation in cheese production. The product increases the calcium content of milk and improves curd formation, especially in pasteurized or calcium-deficient milk. The recommended dosage is approx. 20–25 ml per 100 liters of milk. For 10 liters of fresh milk, 40 drops (2 ml) are used, for lightly pasteurized milk 80 drops (4 ml). The solution is dissolved in water before adding rennet and cultures, then added to the milk. Advantages & Functions • 33% solution stabilizes milk coagulation • Precise dosing for different batch sizes • Supports curd formation in pasteurized milk Frequently Asked Questions When is calcium chloride added? Calcium chloride is added before rennet and starter cultures. How is the product dosed? 40 drops for 10 liters of fresh milk, 80 drops for pasteurized milk. How is calcium chloride applied? It is dissolved in water and then added to the milk.

This freeze-dried cheese culture acidifying starter is used for controlled fermentation and enables the production of quark, curd cheese and fresh cheese through stable lactic acid fermentation for approx. 1 liter of milk. Advantages & Functions • Acidifying starter culture – controlled lactic acid fermentation • Versatile use – for quark and fresh cheese • Freeze-dried – long shelf life and easy dosing Frequently Asked Questions What is it used for? For quark, curd cheese and fresh cheese production. How is it used? Directly added to approx. 1 liter of milk. What is its function? Controls acidification and curd formation.

This cheese culture Bacterium linens freeze-dried starter culture is used for the production of smear-ripened cheeses such as Limburger and Brie and ensures controlled surface flora with characteristic smear formation, intense flavor development and stable ripening, suitable for approx. 1000 L of milk. Advantages & Functions • Smear culture – controlled surface ripening and rind formation • Flavor development – strong and aromatic profile • High yield – sufficient for approx. 1000 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for smear-ripened cheeses like Limburger and Brie. What is the function of Bacterium linens? It controls surface ripening and develops color, aroma and smell. How is it applied? Designed for approx. 1000 liters of milk during the ripening process.

This mesophilic cheese culture Feta MFC-4 10U for approx. 1000 liters of milk is used for controlled fermentation in feta, telemes and brined white cheese production and ensures stable acidification with a typical crumbly texture and characteristic flavor. Advantages & Functions • Mesophilic starter culture – stable fermentation at moderate temperatures • Designed for approx. 1000 L milk – efficient large-scale use • Controlled acidification – uniform and reproducible cheese quality Frequently Asked Questions What milk volume is it suitable for? The pack is designed for approx. 1000 liters of milk. Which cheese types is it used for? Suitable for feta, telemes and brined white cheeses. What texture does it create? A typical crumbly feta structure with stable flavor.

This cheese culture Bacterium propioni PX-5 is used as an adjunct culture for the production of hard and semi-hard cheese and ensures controlled CO₂ formation for characteristic eye formation and a sweet, nutty flavor, suitable for approx. 500 L of milk. Advantages & Functions • Propionic bacteria – targeted CO₂ production for eye formation • Flavor development – nutty and slightly sweet taste • High yield – 5 DCU sufficient for approx. 500 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for Emmental-type, Maasdam and similar cheeses. How are the holes formed? CO₂ production during ripening creates the typical eyes. How is it dosed? One pack is designed for approx. 500 liters of milk.

This thermophilic cheese culture STI-15 for mozzarella with 50 U is used for controlled high-temperature fermentation in mozzarella production and ensures stable coagulation with elastic texture, mild flavor and high stretchability of the final product. Advantages & Functions • Thermophilic culture – optimal fermentation at higher temperatures • Consistent activity – uniform and reproducible structure • Optimal stretchability – elastic mozzarella texture with stable fiber formation Frequently Asked Questions What milk volume is it suitable for? One pack is designed for up to 500 liters of milk. Why is it thermophilic? It works optimally at higher temperatures and supports typical mozzarella structure. What properties does it create? It produces an elastic, highly stretchable cheese structure with mild flavor.

This mesophilic cheese culture MSE 910 for direct fermentation is used for the production of aromatic butter and cheese and ensures controlled acidification with balanced aroma development and stable milk coagulation. Advantages & Functions • Direct fermentation – ready-to-use starter culture without pre-activation • Aroma formation – supports butter and cheese flavors via diacetyl production • Controlled acidification – stable fermentation for consistent quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk depending on recipe. What products can be made? Suitable for aromatic butter and various cheeses. Which microorganisms are included? Lactococcus lactis strains and Leuconostoc mesenteroides subsp. cremoris.

This cheese culture MSE 912 for direct fermentation is used for butter, semi-hard cheeses such as Gouda and fresh cheese and ensures controlled acidification with targeted aroma and CO₂ production for structured curd development. Advantages & Functions • Direct fermentation – ready-to-use mesophilic starter culture • Aroma and CO₂ production – supports flavor and texture development • Versatile use – for butter, Gouda and fresh cheese Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk. Which cheese types can be made? Suitable for butter, semi-hard cheeses and fresh cheese. What is the effect of CO₂ production? It supports slight eye formation and improves texture.

Culture Danisco Choozit MA 4001 5 DCU for 100l of milk. This cheese culture is a highly concentrated, freeze-dried mesophilic-plus culture, specially developed for the production of aromatic semi-hard and soft cheeses.

This liquid calf rennet 50 ml with a strength of 145 MCU/ml and activity 1:15,000 is used for controlled milk coagulation in cheese production and ensures stable curd formation with high yield and reliable processing results. Advantages & Functions • High enzyme strength (145 MCU/ml) – precise and uniform milk coagulation • Pure calf rennet – stable quality for reproducible results • Efficient dosing – economical use at 15–25 ml per 100 L milk Frequently Asked Questions How is the rennet dosed? Standard dosage is 15–25 ml per 100 liters of milk. Which cheese types is it suitable for? Suitable for semi-hard and hard cheese production. What does 145 MCU/ml mean? It describes the enzyme strength and ensures defined, reproducible coagulation.

This liquid Berthelot calf rennet with chymosin activity of 50 mg/L is used for controlled milk coagulation in cheese production and ensures reliable curd formation with precise dosing and stable processing results. Advantages & Functions • Defined chymosin activity – controlled and uniform milk coagulation • High-purity natural rennet – stable enzymatic performance • Flexible dosing – adjustable via drops or spoon measurement Frequently Asked Questions How is the rennet dosed? Application is 6–12 drops per liter of milk or 1–2 teaspoons for 20 liters of milk. What is the product used for? Suitable for semi-hard and hard cheese production. Is the rennet standardized? Yes, chymosin activity is 50 mg/L for consistent results.

This cheese wax in a 1.2 kg package is intended for hygienic sealing and protection of cheese during ripening and storage. The wax is heated and melted so that the dry cheese can be evenly dipped after the brining process. The resulting wax layer reduces air contact, protects against bacteria and mold growth, and supports controlled ripening of different cheese varieties. Advantages & Functions • Protective wax layer reduces external contamination • Even dipping supports homogeneous sealing • Suitable for cheese ripening and storage Frequently Asked Questions When is the cheese wax applied? The wax is applied to dry cheese after the brining process. How is the cheese wax processed? The wax is heated and fully melted so the cheese can be evenly dipped. What is the function of the wax layer? The layer protects the cheese from mold growth, bacteria, and excessive air contact during ripening.

Yellow cheese wax to protect against bacteria and unwanted mold.

This coating sponge is used for the even application of cheese coating on cheese surfaces. The absorbent structure supports controlled distribution of the coating and reduces excess material during application. The sponge can be used for different cheese sizes and supports uniform coating during ripening. The surface allows precise manual application. The sponge is suitable for repeated use and can be cleaned after application. Advantages & Functions • Absorbent structure reduces excess material • Even distribution of cheese coating • Reusable and cleanable Frequently Asked Questions What is the coating sponge used for? It is used for manual application of cheese coating on cheese surfaces. What is the function of the sponge structure? The structure supports even distribution of the coating. Can the sponge be reused? Yes, the sponge can be reused after cleaning.

This vegan dry rennet Browin 5x1 g based on Rhizomucor miehei is used for controlled milk coagulation in cheese production and enables enzymatic curd formation without any animal ingredients. Advantages & Functions • 100% vegan enzyme base – suitable for plant-based cheese production • Microbial rennet (Rhizomucor miehei) – stable and reproducible coagulation • Easy dosing – 1 g per approx. 20 liters of milk Frequently Asked Questions Is the product truly vegan? Yes, it is based entirely on microbial fermentation without animal ingredients. Which milk types can be used? Suitable for cow’s milk and plant-based alternatives such as soy milk. How is it used? One sachet (1 g) is sufficient for about 20 liters of milk.

This fruit preparation in a pasteurized 3 kg container is designed for refining yogurt, curd cheese and desserts with a natural fruit flavor without synthetic colorings or flavorings. The formulation is suitable for professional use in dairies, direct marketing and food production. Advantages & Functions • Pasteurized filling improves product safety and shelf life • Free from preservatives and artificial colors or flavorings • Suitable for yogurt, curd cheese and dessert applications with flexible dosing Frequently Asked Questions What is the recommended dosage for yogurt? The recommended dosage for yogurt is 16–20%. What dosage is recommended for curd cheese? The recommended dosage for curd cheese is 12–15%. Are custom varieties available? Custom fruit varieties and organic versions are available on request.

This CHN11 Gouda culture with mesophilic bacterial culture and 50U content is used for the production of young and matured Gouda with balanced aroma development. The package is designed for up to 500 liters of milk. The culture supports milk acidification and the development of a mild Gouda profile during ripening. It is suitable for hobby cheese making and professional cheese production. The mesophilic cultures operate at moderate processing temperatures and promote even fermentation and stable ripening properties. Advantages & Functions • 50U content for up to 500 liters • Mesophilic culture supports controlled acidification • Even fermentation during ripening Frequently Asked Questions For what milk quantity is the culture suitable? The 50U package is suitable for up to 500 liters of milk. Which bacterial culture does the product contain? The product contains a mesophilic bacterial culture. What is the function of the culture in cheese production? It supports acidification and aroma development during ripening.

This freeze-dried milk kefir culture for controlled fermentation is used for producing milk kefir and ensures stable lactic acid fermentation with a slightly effervescent texture and balanced tangy flavor for approx. 1 liter of milk. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Lactic acid fermentation – stable kefir production • Characteristic texture – slightly fizzy and creamy result Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What does it produce? Classic milk kefir with tangy flavor. How is it used? Directly added to milk for fermentation.

This organic liquid BioRen calf rennet with activity 1:15,000 and 80% chymosin is used for controlled milk coagulation in cheese production and ensures stable curd formation with high yield and consistent quality. Advantages & Functions • Organic quality – suitable for ecological cheese production with natural rennet • High chymosin content (80%) – precise and clean milk coagulation • Liquid application – easy dosing and fast processing • High activity 1:15,000 – efficient effect with low quantity Frequently Asked Questions How is the rennet dosed? Standard dosage is 15–25 ml per 100 liters of milk. Does it need dilution? Yes, 10 ml are diluted in cold water 5–10 times for 30–60 liters of milk. Which cheese types is it suitable for? Suitable for semi-hard and hard cheese production.

This freeze-dried quark culture CHN22 is used for controlled lactic acid fermentation and enables the production of mild, creamy quark with stable texture formation for approx. 500 liters of milk. Advantages & Functions • High-capacity culture – suitable for up to 500 L milk • Lactic acid fermentation – stable curd formation • Versatile use – mild and creamy quark Frequently Asked Questions What milk volume is it suitable for? For approx. 500 liters of milk. What is its function? Controls fermentation and curd structure. Is it suitable for production scale use? Yes, for professional and larger batches.

This freeze-dried white mold culture Penicillium candidum Neige is used for surface ripening in soft cheese production such as Camembert and Brie and ensures controlled white mold growth and creamy maturation for approx. 300 liters of milk. Advantages & Functions • White mold culture – surface ripening for soft cheese • Penicillium candidum – uniform mold development • Yield – sufficient for approx. 300 L milk Frequently Asked Questions Which cheeses is it suitable for? Camembert, Brie and similar soft cheeses. What is its function? Forms the white rind and controls ripening. How is it used? Applied during cheese making for approx. 300 liters of milk.