MICROLANT® Supreme 750 NB coagulant 5gal
|Application||Any type of cheese|
|Composition||Water, Sodium chloride, Mucorpepsin|
|Storage - Shelf Life||12 months at 4°C|
|Recommended dose||30-60 IMCU/L|
MICROLANT® Supreme 750 NB is a microbial coagulant produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. "NB" indicates that this product is formulated with "No Benzoate" added. As benzoate helps maintain the microbial quality of liquid enzyme products, Chr. Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products. If this is not possible, a benzoate-free powder product or a liquid formulated with benzoate should be used. The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation. It is widely used in the cheese industry as alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC).