The Assortment For Hard And Soft Cheeses

1. Rennet Powder Halal- Natural Rennet-Beef Preparations

(with obligatory trademark of halal production)
various ratios between a chymosin and Pepsin in a dry and fluid form:

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1. Rennet Powder Halal- Natural Rennet-Beef  Preparations

2. The Lipase For Increase In Aroma And Taste Of Cheese

LIPASES (Clerici) - the Lipase for increase in aroma and taste of cheese. To perform operation of lipolytic enzymes hydrolysis of triglycerides, destroying the composite chains and producing prime fatty acids which first of all are responsible for the reference taste of cheese. Lipases of CLERICI are taken from glands at the basis of tongue of milk baby goats, lambs and calves. Glands are frozen right after slaughter of animals, and stored at -25 °C

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2. The Lipase For Increase In Aroma And Taste Of Cheese

3. CClerizma Clerici Lysozyme

CLERIZMA Clerici - a hydrochloride lysozyme. It is produced since 1983. The active material – protein of lysozyme which is contained in egg is found in saliva, tears, cow's milk. In cheese making it is used for prevention of the late defects of the ripening cheese caused by butyric acid bacteria of the sort Clostridia which remain viable after pasteurization. These microorganisms ferment sugar with formation of oil and acetic acids, gases and other compounds.

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3. CClerizma Clerici Lysozyme

4. Natamicina Clerici Natamitsin

Natamicina Clerici - is a waste product of an actinomycete of Streptomyces natalensis, – antimicotic broad-spectrum agent. It is used for prevention of barmy/mold infection of products in cheese making and production of sausages. It can be used for treatment of surfaces of cheese heads, equipment, rooms where cheeses are ripened and stored, or other products subject to fungic decay.

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4. Natamicina Clerici Natamitsin