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this is natural rennet produced exclusively out of calf stomachs
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.
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
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
every mean that can coagulate milk like: natural rennet, microbial rennet, genetic rennet, plant rennet, acids, etc