Cheese rennet & cultures

Bio geeignet

#FA131307

.Cheese rennet powder BioRen 500 g

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.

€126.50*

#FA125177

Blue mold culture 0.5 U

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.

€6.49*

#FA75994

Calcium chloride

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.

€14.95*

#117259

Browin Calcium chloride flake form

Contents: 100 g

Calcium is an important component for thickening milk. Highly concentrated powder in ~Flake form, concentration approx. 95%. Application quantity approx. 10 g per 100-150 liters of milk.

€2.50* €4.60* (45.65% saved)

#FA117257

Browin Calcium chloride liquid 50ml

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.

€5.50*

Bio geeignet

#FA32634

Cheese culture (acid alarm clock)

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.

€3.99*

#FA33076

Cheese culture Bacterium Linens (red smear)

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.

€19.99*

#FA130748

Cheese Culture Feta MFC-4 10U

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.

€14.95*

#FA133568

Cheese culture for Swiss cheese

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.

€15.99*

#FA131862

Cheese Culture Mozzarella

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.

€15.95*

#FA125173

Cheese culture MSE 910

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.

€4.95*

#FA125174

Cheese culture MSE 912

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.

€4.95*

#FA109464

Cheese rennet 50ml

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.

Content: 0.05 l (€99.00* / 1 l)

€4.95*

#125161

Cheese rennet Berthelot

Contents (L): 1

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.

Variants from €7.22*

From €13.99*

to the product

#132067

Cheese wax 1.2 kg

Color: rot

Cheese Wax – Protection and Longevity for Your CheeseCheese wax reliably protects your cheese from bacteria and mold. The wax is heated and melted so that the dry cheese can be evenly dipped in it after the salt bath. This creates a hygienic, protective layer that supports the aging process and preserves the quality of your cheese.

Content: 1.2 kg (€16.63* / 1 kg)

Variants from €19.95*

€19.95*

#FA117261

Browin Cheese wax 150g

Yellow cheese wax to protect against bacteria and unwanted mold.

€3.95*

#FA132065

Coating sponge

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.

€3.30*

#FA117254

Browin Dry rennet vegan 5x1g

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.

€5.60*

#133198

Fruit preparation for yogurt/quark

Flavor: Heidelbeere

Natural Fruit Preparations – The Ideal Refinement in 3kg PackagingGive your yogurt, quark, or desserts an incomparable fruity touch with our high-quality fruit preparations.Your advantages at a glance:Pure Taste: Our fruit preparations contain no preservatives and no synthetic colorings or flavorings.Safe & Long-Lasting: For maximum protection and freshness, the preparations are filled into convenient 3kg cans and then gently pasteurized.Variety of Flavors: Choose from various varieties the perfect complement for your range.Transparency: All details on ingredients and specifications can be found directly in the datasheet under "Downloads".Individual RequestsWe want your products to be as unique as your business. If your desired variety is not listed, feel free to contact us. We will gladly check whether we can produce your requested variety for you.

Content: 3 kg (€9.33* / 1 kg)

Variants from €20.95*

€27.99*

#FA133075

Goudaculture CHN11

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.

€14.50*

Bio geeignet

#FA43350

Kefir milk culture

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.

From €4.45*

to the product

Bio geeignet

#108523

Liquid cheese rennet BioRen

Contents: 100 ml

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.

Content: 0.1 l (€109.50* / 1 l)

Variants from €10.95*

€10.95*

#FA117263

Browin Quark culture 3g

Freeze-dried lactic acid cheese culture (acid starter) for the production of quark. This accelerates and stabilizes the production of sour milk. Contained bacterial strains: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremorisApplication:Pour 5 liters of low-pasteurized (up to 74C) or fresh milk into a pot and heat up to 40C. Add approx. 0.3 g (approx. 1/5 teaspoon) of bacteria, dissolved in approx. 30 ml of cool water or milk. Leave the whole thing at room temperature for 24 hours (this process allows sour milk to be obtained). Heat the soured milk slowly* to a temperature of 38-45C and maintain the desired temperature until whey is formed (for 30 minutes). Strain the cheese grains onto a cloth and place in the refrigerator for about 8 hours. The quark can be eaten with cream and chives or with fruit. Tip: The lower the temperature, the milder your quark will be. Activity of the product: 1 U. In the case of fresh cow's milk, pasteurization is recommended at a temperature of approximately 65 C for 30 minutes. Storage and storage: In the refrigerator at approx. 4-7C

€8.50*

to the product

#FA133077

Quark Culture CHN22

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.

€15.50*

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