Plant coagulant extract obtained from the extraction of the floral part of the Cynara Cardunculus plant. The use of this coagulant favors the release of very pleasant flavors and aromas due to its action on the degradation of proteins to precursor amino acids of aromas typical of the thistle flower, all with a higher yield of the overall cheese manufacturing process.
The use of this rennet is recommended in the manufacture of cheeses in which aqueous extracts of thistle flower were traditionally used. The application of this standardized vegetable coagulant allows maintaining the organoleptic characteristics of this type of cheese with the advantage of considerably improving the microbiological quality of the product obtained. The amount of coagulant to be added can vary depending on several factors such as type of milk, fat content, temperature, type of cheese to be made, technology used, etc. As a guideline, for soft cheeses, aseptically add 200 mL to the milk for every 1000 liters of milk, to achieve coagulation in 40-45 min at 29-30oC. Mix for 2 or 3 minutes to achieve a correct homogenization in the tank and leave without stirring until the curd is cut. For a very creamy cheese, Torta type, the amount of rennet to add will be 150 mL per 1000 liters of milk and coagulation will be long (60-90 min) at 28oC.
No cold transport required
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