Фермент ренин Супер Майа (Super Maya) для брынзы и сыра, закваски кисмолочных продуктов, Черкаська обл.

We offer sourdough cultures for the preparation of soft and hard cheeses (Mozzarella, Russian, Dutch), renin enzyme (pepsin) "Super Maya" (Super Maya) Turkish компании Intermak (Intermak corp.) of vegetable origin for coagulation of milk and the subsequent production of cheeses of various varieties. Microbial rennin "Super Maya" does not contain enzymes of animal origin. Due to the fact that "Super Maya" mushroom cheese sourdough is produced by fermentation of a pure culture of the edible mushroom Rhizomucor Miehei and the milk-coagulant enzyme Mucorpepsin, which in turn is also obtained frommushrooms, as a result the final product (microbial pepsin), in contrast to rennet, is an exclusively vegetable product. Packaging:
dry enzyme-renin "Super Maya" - sticks (bags made of three-layer foil) of 1 g / 100 liters of milk.(//tractor-service.com)
liquid enzyme-renin "Super Maya" - a bottle of 100 g (88 ml) / 120 l of milk.
Wholesale and retail sales.
Call, prices may change!