Coagulants

Please note: the price of this product may include a tariff. Learn more here. Double-strength, 100% fermentation-derived chymosin enzyme (CHY-MAX® Extra) for coagulation of milk. Consistent performance. Liquid form. This product is vegetarian. A...

Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This product is vegetarian. IMCU (international milk clotting...

*Please note that the exterior packaging for this product has recently changed to a new look. The product itself is unchanged.** Vegetable coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei. Conveniently scored...

Marzyme XT 850 PF (formerly called PF 55) is the preservative-free version of Marzyme Supreme double-strength microbial coagulant. This coagulant is derived from a fermentation of purified culture of Rhizomucor miehei. Liquid form. This product is...

Please note: the price of this product may include a tariff. Learn more here. Traditional calf rennet, single-strength. 93% chymosin (+/- 5), 7% pepsin (+/- 5). Standardized to ensure uniform clotting activity. Liquid form. Preferred by some cheesemakers...

Please note: the price of this product may include a tariff. Learn more here. 100% fermentation-derived chymosin enzyme in a powder format, for coagulation of milk in a variety of cheese types. No benzoate. This product is vegetarian. Dilute before use...

Please note: the price of this product may include a tariff. Learn more here. Triple-strength, 100% fermentation-derived chymosin enzyme for coagulation of milk. This product contains a milk-clotting enzyme that is highly specific for kappa-casein,...

Please note: the price of this product may include a tariff. Learn more here. Fromase 2200TL Granulate is a granulated microbial coagulant prepared by a special strain of the soil fungus Rhizomucor miehei. It is an acid fungal protease and is stable in...