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For all types of cheeses especially the mature cheese.

CUAJOCOL is a rennet strength 1: 15,000 u / cl. made from the stomachs of suckling calves as required FAO enzymes in the food sector.
It has food preservatives, no dyes that alter the flavor of the cheese and do not need refrigeration.




Milk is heated at 36 ° C not exceed this temperature being a liquid rennet is required to activate in cold water, free of chlorine in proportion of 10-15 times the amount in a completely clean container.
Add the rennet diluted in water to milk stirring well to ensure uniform mixing. Let stand until milk clot according to the degree of acidity of milk coagulation time change between 30-35 minutes.

Then follow the normal procedure the make cheese.