THERMOLASE® is a standardized, liquid, microbial coagulant, endothiapepsin, produced by fermentation of a selected strain of the fungus Cryphonectria parasitica. Due to its highly proteolytic nature and high thermolability, THERMOLASE® is particularly suited for production of cheeses that are cooked at high temperatures, such as Emmenthaler.
![圆木板上的各种奶酪](https://cdn.chr-hansen.com/_/media/images/chrhansen/food-cultures-and-enzymes/cheese/various-cheeses-on-round-wooden-board-1800x225.jpg?h=225&w=1800&rev=88e5b3c7587b4829a6d7790cfd929d77)