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From Milk to Curd

Coagulation is a crucial step for the yield,
flavor development, and texture of the product.

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Coagulants & Enzymes

Solutions that meet the needs of traditional manufacturing, organic, or industrial cheese production.

Animal Rennet
Fermented Chymosin
Microbial coagulant
Lipase, lactase & enzymes
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Enzymes aligned with production

Coagulation is a strategic step in the manufacturing process.

Types of rennet and coagulants

Natural rennet, microbial coagulants, and fermented chymosin are various options that are used according to the specifications of each product and factory.

Other enzymes

Other enzymes are used in manufacturing for specific applications of converting glucids, lipids, and proteins: lipases, lactases, phospholipidase, etc.

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Perspective

Enzymes that meet the cheesemakers' objectives.

1

Mastering the gel

Forming a gel with the desired firmness within the desired technological time and in a consistent manner

2

Yield

Maximizing yield through the quality of coagulation that leads to better retention of the solid components of milk in the curd.

3

Texture & Flavor

Preparing the development of flavors and textures in the cheese.

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Our Approach

Understanding your production, proposing solutions to you, and conducting trials to validate them

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Yield

Rennet, enzymes, and coagulants that maximize yield.

Expertise

Expertise

Our experts share technical information and their experience.

Innovation

Innovation

The latest innovations available for your production.

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Your everyday challenges

When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.

Contact us