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HANNILASE is a microbial coagulant produced by fermentation with the fungus Rhizomucor miehei. This fungus is a common, natural, and harmless fungus found in abundance in pastures and perhaps even in your compost heap.
HANNILASE is a low price alternative to animal extracted or fermented chymosin, suitable when yield and long ripening time are less of an issue. It is available in a medium thermo labile (TL) version to suit standard cheese making and utilization of whey components.
Due to relatively high unspecific proteolytic activity, the use of HANNILASE products is not recommended for demanding cheese makers that look for the highest cheese yield and mature cheeses. Due to an inhibitor present in some colostrum, the use in raw milk is not recommended if colostrum is present.
