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.