Coagulants, delivered by the company “Vijana”, are produced in Danish company 

“DANISCO A/S”, and are mainly used for the production of quark and cheese. 

Milk enzymes consist of:

- Protease – it’s a milk clotting enzyme, which acts in a primary phase, during which the hydrolysis of Kappa casein occurs;

- peptidase, ammonium-peptidase and lipase – those are ripening enzymes of microbial origin. They act during cheese ripening process and give cheese desired texture, reduce bitterness, also add flavour and taste.

We offer:

- animal extract coagulants, called Rennet -the extract of the macerated abomasa of weaned calf;

- microbial coagulants, called Marzyme. Marzyme is an enzyme produced by the fermentation of a purified culture of the fungal specie Mucor miehei.

Our offered milk clotting enzymes can have different coagulating strength and composition, also they can be in liquid and dry form.

With the help of enzymes we can get better output, quality and texture of the product. 

All coagulants are of non genetic modification and comply with the requirements of EU directive 90/220/CEE.

We are always ready to give our customers all necessary information regarding usage of ‘Danisco A/S’ coagulants. 

You can find more information about coagulants in the company’s ‘Danisco A/S’ website www.danisco.com.