Improving organic cheese production
Second-generation microbial coagulants improve organic cheese yield, texture, and value through reduced proteolysis.
MICROLANT® Making organic possible
Second-generation microbial coagulant for organic cheese
Key Benefits
- Highly specific microbial coagulant with reduced proteolysis
- Improves cheese functionality (texture, taste)
- Increases yield by up to 0.3% compared to 1st generation coagulants
- Preserves whey proteins for better valorization
- Meets growing demand for quality organic cheeses
The Context
MICROLANT® Supreme optimize organic cheese production. Its high specificity and reduced proteolysis result in cheese with improved texture and taste, while increasing yield by up to 0.3% compared to 1st generation microbial coagulants.
By preserving more intact whey proteins, MICROLANT® Supreme also offers better whey valorization. This innovative solution meets the growing demand for quality organic cheeses and helps producers optimize their manufacturing process.
Contact our team to discuss integrating MICROLANT® Supreme into your production facility and benefit from our expertise for more efficient and profitable organic cheese production.
Your everyday challenges
When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.