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.