MICROLANT® Classic 750 NB is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. MICROLANT® Classic 750 NB can be used for producing any type of cheese; hard, semi-hard, soft, mould-ripened, low-fat and ingredient cheeses. However, due to high unspecific proteolytic activity, the use of this product is ideally suited for producing young cheeses and is not recommended for cheese makers looking for high yield or for mature cheeses without bitterness.
