Cheese and wine


Chr. Hansen’s 2nd generation microbial coagulant

MICROLANT® Supreme is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei. 

Compared to other microbial coagulants, by choosing MICROLANT® Supreme cheese producers can get higher cheese yield and improve cheese texture and flavor during shelf life. Additionally, MICROLANT® Supreme results on a whey with less fat and less casein derived fractions. 

Available in a highly purified, heat-labile version. And of course suitable for organic, kosher, halal and vegetarian.

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