Cheesemakers masters recommend
Milk-clotting ferment RENI PLUS is a new generation.
Milk-clotting ferments of plant and animal origin were known to man years and years ago, and bacterial and fungal preparations have also become widespread in the recent years.
The ancient tribes of the Middle East already used natural milk-clotting for cooking of fermented milk products (yoghurt, kumis, kefir). It was the first step to using the fermented milk or acid whey for obtaining the acid, which is required for casein precipitation, which captures other milk components.
After separation of the whey from the clotted milk, cheese mass (i.e. soft lactic cheese) was obtained. Addition of some vegetable juice or extract from mammalian stomachs (enzyme mixture, called "rennet") into milk allowed to produce coagulate or a rennin curd. After drying it gave cheese paste, the properties of which differed from acid, acid-precipitated clots.
At the dawn of cheese-making, mainly natural coagulant, obtained from mammalian stomachs, was used for getting curds from milk. But lack of animal rennet stomachs, especially during the World War II, and rapid expansion of dairy production promoted the search of new milk coagulants. In order to discover eferments, clotting milk, and to find out their proteolytic power, hundreds of bacterial and fungal cultures were investigated. Many species are already produced industrially, they are much cheaper than animal ferments and as a result of research, new sources of microbial ferments continue appearing.
CARALESS Company suggests that specialists-cheesemakers decide in favor of milk-clotting ferment of the new generation RENIPLUS, developed by the laboratory of PROQUIGA BIOTECH, S.A. in Spain. It is the coagulant fermented from Rhizomucor mieche (it is NOT a genetically modified fungus).
RENIPLUS contains milk-clotting ferment systems, represented by specific proteases, comparable to rennet ferment by their aminoacid content.
RRENIPLUS is produced both in liquid and dry forms in different concentrations. The ferment has the properties of pure chymosine, which is responsible for good clotting. Activity of the liquid ferment is 750 MCU/g. .
Recommended doses per 1000 kg of milk:
- soft cheeses – 10-15 ml
- semi-hard and hard cheeses – 20-25 ml
Activity of the dry ferment is 2250 MCU/g. Recommended doses per 1000 kg of milk:
- soft cheeses – 6-8 g
- semi-hard and hard cheeses – 9-11 g
- quarks, produced by acid-rennet method, – 1-2 g
RENIPLUS is a microbial coagulant, used for manufacturing of soft, semi-hard cheeses, quark, as an alternative of the rennet ferment. Organoleptic characteristics of 100-day old cheeses, manufactured with the use of Reniplus coagulant, are completely identical to corresponding cheeses, manufactured with rennet ferment. Besides, RENIPLUS is used for manufacturing vegetarian cheese. RENIPLUS is a kosher product.
Clotting activity of RENIPLUS almost disappears after heating to 75°С with 15 sec exposure, extraneous activity (of lipase, amylase, cellulasic) is inactivated. Therefore, there are no reasons for limiting the use of whey.
RENIPLUS eferment has a number of physical, chemical and technological properties, complies with the requirements, imposed by cheese manufacturing, ensures high food qualities of the finished product. RENIPLUS is characterized by optimal quality-to-price ratio. CARALESS Company offers to cheese manufacturers the lowest prices for ferment (liquid and dry) at the Ukrainian market.
Moreover, CARALESS Company cooperates directly with Italian Microbiological Centre "BIOCHEM", which manufactures starter and protective cultures. These ingredients predetermine taste and flavor, consistency and other distinguishing features of fermented milk products (yoghurt, kefir, sour cream, ryazhenka, quark, etc.) and cheeses (of Russian, Dutch and Swiss groups), as well as of Italian cheeses, for which we took a fancy long ago (mozzarella, buffalo, parmesan, asiago, caciotta, gorgonzola, etc.).