| Product Name | SKU | Price | | |
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Used to stabilize the curd, particularly with pasteurized milk. With raw milk it provides consistency in curd coagulation throughout the year. It is usually added in the same amounts as rennet, and should be diluted in a small amount of unchlorinated water before addition. |
CH93
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$4.50
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Lipase is a enzyme native to calf stomachs and acts by breaking down fats into more piquant free fatty acids. Add to cow's milk prior to renneting, to increase flavor and aroma in cheese that used to be made with goat or sheep milk. Soaking the powder in water for 20 minutes helps to increase its flavor contribution. Use at a rate 1/8 tsp per 8 liters fo milk. |
CH29
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$10.95
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Annatto Cheese Colorant, 60 ml. This is a natural product derived from annatto seed. It is used to provide the bold yellow color as in some cheddar cheeses. Seasonally, the carotene levels of cow's milk fluctuates and consequently the cheese color changes, creating demand for this additive. |
CH24
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$9.95
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