Microbiotic coagulant

Production of coagulants for cheeses

All the coagulants for vegetarian cheeses of the Guareschi di Roccabianca Caglificio are unique for quality, freshness and final yield in the production of cheese. Contact us now to request a supply for your business.

Various types of coagulants

We supply alternative coagulants to animal rennet for the production of vegetarian cheeses.

GMO free vegetable microbial coagulant

Obtained from the controlled fermentation of Rhizomucor Miehei (a mushroom that produces enzymes capable of coagulating milk).
Perfect for making cheese for vegetarians.
Available in both thermolabile and thermostable versions, Halal and Kosher certified, prepared both in powder and liquid form.
With liquid coagulating activity of 220 IMCU and powder of 1800 IMCU.
Packaged in powder form in 1 kg cans and in liquid form in 20 L cans.
Coagulant of pure chymosin certified GMO free origin

Derived from selected strains Kluyveromyces lactis.
Suitable for the production of vegetarian certified cheeses for the vegetarian and vegan end user. Halal and Kosher (KPO) certified, available in both liquid and powder versions.
With coagulating activity of 600 IMCU liquid and 1800 IMCU powder.
It is supplied in liquid form in 20 kg baskets and in powder form in 1 kg cans.