Rennet / Additives

The Foodtech AG has a select range of proven products and additive ingredients for the cheese industry

• All manufacturersCSKA Food Enrichement, NLFoodtech AG

• 

  Calciumchlorid 33%
  The calcium in milk is associated in many dairies with Käseinmizellen. Thus, the milk loses some of the natural Labfähigkeit. To prevent this, calcium chloride is added. The addition sets the stage for an even syneresis.
  		[ Details ]
  45.00 Sfr 45.00 Sfr per Kanister plus. 2.5 % Tax excl.

• 

  Milase® 750
  Microbial, thermo-labile clotting enzyme Strength: 750 IMCU In the 25-lt canister Daily price!
  		[ Details ]
  0.00 Sfr plus. 2.5 % Tax excl.

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  Premium-Lab 80/20
  Chymosin / pepsin content: 80/20 balanced composition of chymosin and pepsin for the development of a round, rich cheese flavor. Suitable for all types of cheese. 20 kg "Bag in Box"
  		[ Details ]
  0.00 Sfr plus. 2.5 % Tax excl.

• 

  Premium-Lab 95/5
  Chymosin / pepsin content: 95 / 5 The high chymosin content provides, even with varying acidity of the milk, for a uniform coagulation. Particularly suitable for the production of hard cheese. 20 kg "Bag in Box" Daily price!
  		[ Details ]
  0.00 Sfr plus. 2.5 % Tax excl.

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