Coagulants

Coagulants

Coagulants break down kappa casein, which is the  part of milk protein and leads to the formation of a cheese clot, which is the main indicator of the coagulation process. Chr. Hansen offers a wide range of coagulants of animal origin and coagulants produced by fermentation (in the various forms), which can be used for the production of any cheese.

 The series of coagulants produced by Chr. Hansen:

• NATUREN® (natural rennet);
• HANNILASE® (microbial coagulant);
• CHY-MAX and CHY-MAX M (veal and camel chymosin).