Precision Coagulation for Perfect Products
Optimal Curdling, Unmatched Quality!
Coagulants are vital for transforming milk into a variety of dairy products by facilitating the curdling process. Our selection includes Reniplus NG 200G 3000 IMCU and Microclerici 2400 IMCU, which provide consistent and reliable results in curd formation and texture development. We also offer Calcium Chloride, an essential additive that improves milk coagulation, ensuring a firmer curd and higher yield. Together, these coagulants and additives help you achieve the perfect texture and quality in your cheese and other dairy products, enhancing production efficiency and product consistency.
Reniplus NG 200G 3000 IMCU
Reniplus NG is a microbial coagulant designed for consistent and efficient curd formation in cheese production. With a strength of 3000 IMCU, it ensures uniform coagulation, leading to smooth texture and excellent flavor in your dairy products.
Microclerici 2400 IMCU
Microclerici is a versatile microbial coagulant with a potency of 2400 IMCU. It delivers precise coagulation, ideal for a wide range of cheeses. This coagulant provides reliable curdling, resulting in a firm texture and optimal moisture retention.
Calcium Chloride
Calcium Chloride is an essential additive in dairy processing, used to enhance milk coagulation and improve curd firmness. It is especially useful for pasteurized and homogenized milk, helping to restore calcium balance and achieve better yield and consistency in cheese production.