Complementary products for cheese
Beyond rennet and coagulants, Caglificio Clerici offers a diverse range of products essential for every stage of cheese production:
- Lysozyme: a natural enzyme that protects cheese from the growth of clostridia.
- Natamycin: inhibits the growth of yeasts and molds while preventing the development of fungal toxins.
- Nisin: a highly efficient natural food preservative.
- Casein labels: used for cheese traceability.
- Plastic coatings: odorless and colorless, they ensure cheese maturation while protecting it from contaminants.
- Smoke flavoring: a concentrated aqueous solution of natural smoked aromas.
- Edible glue: for adhering paper labels to medium- and long-aged cheeses.
- Lactase: ensures controlled removal of lactose to produce low-lactose milk and dairy products.
- Transglutaminase: improves the characteristics of dairy products.
- Annatto: a natural cheese coloring agent.
- Wax coatings: provide a barrier against external contamination.
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Probiotics for the food industry
Probiotic bacteria (from the Greek pro-bios, “in favor of life”) are a specific group of lactic ferments able to have a beneficial action on the whole body starting from the colonization of the intestine.
Non-starter lactic acid bacteria – NSLAB
“Secondary bacterial flora” (or NSLAB, Not starter lactic acid bacteria) is a term that encompasses a particular category of lactic ferments that do not intervene in the initial fermentation stage, but on the secondary stages of dairy production.
Cultures for plant-based fermented products VChoice
Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.
Lactase
Lactase is a natural enzyme that is produced in the early stages of life in mammals and which is able to split lactose into two monosaccharides (glucose and galactose) and ensure its controlled elimination or reduction.