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Products
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Cheese and Curd Cultures
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The cultures are
DVI/DVS in powder form. The powder can be easily dissolved in water and added to the vat to get
cheese/curd. No equipment for mother culture and bulk culture required.
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Marzyme
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Rennet
in powder form. Dissolved in water and added to cheese vat. Easy
to use and having long shelf life.
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Flavorings
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Natural
Flavorings (cream, butter, cheese) in powder form to add taste to
your
preparations.
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