Rennet – enzyme for milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info clottingNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info NaturalHere in AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, we call our fresh, naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info milk for our cheese production hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (hay mild standard) – in Germany it is different. » More info rennetNatural rennet is a mixture of the enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. […]
