HANNILASE® is a mucorpepsin microbial coagulant produced by fermentation using a select strain of the fungus Rhizomucor miehei and is offered in two different versions. It is a good low-cost alternative for organic cheese and for home-made and informal cheese production where yield and flavor defects are less of an issue. It is also recommended where the functionality of a proteolytic coagulant is needed for a rapid break-down in cheese texture.
- HANNILASE® L (thermo-stable): a low-priced mucorpepsin ideal for non-industrial and informal cheese production where whey processing is limited or where high temperature processing is required. The product is offered in both liquid and granulate forms.
- HANNILASE® XP (thermo-labile): highly purified mucorpepsin free of secondary enzymes such as amylase, lipase and cellulase. Given it's thermolability, the product is a great microbial coagulant for industrial cheese applications with focus on whey processing.