Pregastric lipases are enzymes used to enhance the flavor of cheeses, enriching them with distinctive aromas. Calf lipases provide a sweet and slightly tangy flavor, lamb lipases impart a more pronounced taste, while goat kid lipases deliver a strong and spicy flavor.
Clerici lipases are a completely natural source of flavor, they give cheese a richer aroma, allow for shorter aging times, and provide maximum control over the production process.
Beyond rennet and coagulants, Caglificio Clerici offers a diverse range of products essential for every stage of cheese production:
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.
Rennet is an ingredient used in cheese production to coagulate milk, separating the solid part (curd) from the liquid part (whey).
Since 1872, Caglificio Clerici has been synonymous with quality and reliability in the production of rennet for the dairy industry.
The rennet produced by Caglificio Clerici, available in various forms (liquid, paste, or powder), is highly valued for its ability to ensure quick and consistent coagulation, resulting in cheeses with a creamy texture and rich flavor.
