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Thistle Rennet has a documented use as far back as the time of the Roman Empire. In addition to being used as a rennet, there is evidence to show that thistle rennet can “accelerate” the aging of young cheeses, making a one-month-old cheddar taste as if it were aged significantly longer, and be an effective protease for EMC Production.  For EMC production, it can be used to create a strong flavor from fresh or young cheese, or cultured milk.  The result is the production of a flavor that mimics a long-aged cheese and only a matter of days.

 

 

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