CHY-MAX Supreme 1000 coagulant (1 L)

Defined thermophilic lactic acid culture.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.