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| calf rennet |
this is natural rennet produced exclusively out of calf stomachs |
| calf stomach |
is the basic material for the production of calf rennet. No calf is killed for the stomach, The demand for veal decides whether or not stomach are available. |
| cheese-yield |
is the quantity of cheese in kg that is produced out of 1.000 kg of milk. Newer tests show that natural rennet - developed over millions of years by nature has the best results in cheese-yield and off course flavour development |
| chymosin |
The active enzyme in rennet is called rennin or chymosin. This is the essential enzyme for milk digestion and therefore also the ideal enzyme for the milk clotting |
| coagulants |
every mean that can coagulate milk like: natural rennet, microbial rennet, genetic rennet, plant rennet, acids, etc |
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Hundsbichler GmbH
Sportplatzweg 5 · A-6336 Langkampfen / Kufstein
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