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Production stages
All the companys production stages have been designed to process the natural product of rennet and its valuable enzyme complexes as gently as possible. The company does not use the conventionally employed vacuum rotary filters because they cause too much oxidation. We do not use any chromatographic procedures for separating and concentrating the chymosin and pepsin enzymes. Gene technology is something we have never considered, nor will we ever consider it.
The nature of rennet
Hundsbichler regards cheese and natural rennet as inseparably linked. No rennet substitute is even near to be able to reproduce the variety of enzyme compositions contained in natural rennet "stomachs contain everything that cheese-makers need". Particularly in the interests of manufacturers of organic products, the company works closely with important institutes (for instance, Austria Bio Garantie). This also enables us to supply guaranteed product quality to the organic sector.
The permanent research for the better understanding of natural rennet is very important. There are still - after all these years of using these natural products - secrets left that need to be investigated.
The graph below shows the HPLC analysis of our natural rennet BioRen Premium 94L150 and BioRen Classic 80L150 in comparison with a GMO-fermentation produced chymosin product.
Whereas the natural rennet products consist of all 3 main-types of chymosin - (on the left side of the Chymosin B the small peaks are the Chymosin C types) - this FPC product shows only one peak similar to the natural Chymosin B. The useful Pepsin peaks are totally missing.
This explains the differences during real cheese-making when using FPC products instead of natural calf rennet.
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Hundsbichler GmbH
Sportplatzweg 5 · A-6336 Langkampfen / Kufstein
Phone: +43 (0)5372 62256-0 · Fax: +43 (0)5372 62256-8
Internet:
e-mail:
VAT No.: ATU48906607 · Company No.: 188120y
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Design, Konzeption, Text: www.reicher.at
Fotos: Bernhard Mayr; Hermann Horvath; Arnold Reicher; MEV-Verlag
