Other Coagulants
In addition to animal rennet, Caglificio Clerici produces a complete range of plant-based and microbial coagulants, obtained through the fermentation of selected microorganisms. These are particularly suitable for producing vegetarian and vegan cheeses.
Microbial coagulants also provide a valuable alternative for dairy products that adhere to ethical or religious standards, such as kosher or halal cheeses.
Thanks to its constant commitment to research and the development of safe, high-quality products, Caglificio Clerici has become a trusted reference for cheese producers worldwide.
You might be interested
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.