The enzymes chymosinEnzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversion of milk. » More info and pepsin Enzymes are special proteins (biocatalysts) formed in living cells (lab) that accelerate the biochemical conversionThe F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info value related to dry matterThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese […]
