Cheese with milk enzymes - Import export

Ingredients Milk With Pasteurized, Volterra Salt, Rennet, Lactic Ferments Milk Origin Maremma SheepÕs Milk

Dana’s frozen mozzarella cheese block is made from pasteurized cow milk and comes in bulk blocks for easy transportation. Each 2.5kg block is jointly wrapped in blocks of 4 making 10kg each. Our mozzarella cheese block contains 40% FIDM and 20.4% total fat. The product can be stored in -18°C while it is still frozen. When thawed, we recommend immediate usage. No refreezing after defrosting.

BAKETY ENZYMES: Cellulases EC 3.2.1.4 EC amylases 3.2.1.1 Glucose oxidase Lipases EC 3.1.1.3 Lipoxygenase Protease EC 3.4.21.112 Transglutaminase DAIRY ENZYMES: Chymosin EC 3.4.23.4 Lactase EC 3.2.1.23. Lipases EC 3.1.1.3 Pepsin EC 3.4.23.1

As a matriarch, Dona Amelia gave her name to a cheese with all essences, with a soft texture and pleasantly soft and prolonged flavor.

During 1 month in wooden shelfs, Senras Cheese acquires a soft, moist and flavorful texture. Senras Cheese is the outcome of 2 generations know-how.

These tanks are provided in different capacity options between 1000 Lt and 25.000 Lt; as single walled or insulated tanks with heating and cooling facilities, produced especially for different materials such as milk, fruit juice, olive oil, stum (must) or glucose.

Fresh Cheese Characteristics: pasteurized cow’s milk cheese with soft and genuine texture. Ideal for salads and desserts.

D´Origem cheese, also aged in wooden shelves for 1 month has a semi-hard texture and distinct flavor.

In a higher segment, Senras Cheese Premium develops during a 6 month cure in wooden shelfs a soft texture and a pronounced, sharp flavor.