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milk
(redirected from milk coagulation)

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Milk coagulation was carried out in an 11-L vat, which was simultaneously monitored using a rheometer so that the gel could be cut at a defined firmness.
Produced from the dairy yeast Kluyveromyces lactis, Maxiren is a pure ingredient which ensures maximum milk coagulation to optimise cheese yield It provides stable enzyme activity and has no impact on the performance of starter cultures.
The scientists carried out milk coagulation in an 11-L vat.
 
 
 
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