Übersetzung für "Microbial rennet" in Deutsch

Pasteurized sheep’s milk (min. 70 %)* and goat’s milk* (max. 30 %), salt, rennet (microbial), brine.

This is also based on the fact that for the most part "Microbial-rennet" is only produced in large quantities in the Far East and therefore, not in accordance with European quality standards.

With all the cheese made by us (mozzarella, hard cheese, semi-hard cheese and soft cheese) we exclusively use microbial rennet which is also suitable for vegetarians.

In the course of recent decades, various myths of "Microbial-rennet" have been created by individual producers, which are untenable when viewed from a current perspective.

It was always clear to us that the topic of yield losses by application of microbial rennet substitutes is a very explosive issue and consequently, it must be assessed from a scientifically and economically neutral point of view.

Moreover, in this cheese plant, having applied microbial rennet substitutes for many years, all technological measures have been optimized to the application of this special enzyme.

In that process, we have found that there were ever-recurring scientific tests proving the disadvantages of microbial rennet substitutes.

Already with a 0.246% increase in yield for natural rennet, the break even point is reached and the utilisation of microbial rennet is no longer economic.

For our Emmental, for example, we only use the ingredients pasteurised cow's milk, salt, microbial rennet and lactic acid bacteria cultures.

For many years, we at Hundsbichler have made detailed studies with actual investigations and publications on the subject of microbial rennet substitutes ("Microbial-rennet").

Not only the tests performed at the Technical University Dresden but many results from practice and tasting sessions have proved that "Microbial-rennet" cannot keep up with natural rennet either upon coagulation (12% more enzyme input is needed) or maturation (development of bitter peptides).

But because of the friendliness of these names, also the producers of microbial rennet substitutes like to use them.

In the preparation is a microbial rennet used, so that the cheese is suitable for vegetarians.

Pasteurized sheep’s milk (min.70 %), goat’s milk (max. 30 %), salt, rennet (microbial)

Pasteurised sheep’s milk (min. 70 %)*, pasteurised goat’s milk (max. 30 %)*, salt, rennet (microbial)

The so called "vegetarian rennets" or also "microbial rennets" are always enzymes which are produced by the fermentation of moulds and should be called "rennet-substitute".