Origin:
- Bacterial Strains: Lactobacillus, Bifidobacterium, Bacillus
Pepsin Activity:
- Protein Breakdown: Pepsin acts on proteins, breaking them down into water-soluble fragments called peptones. This action is crucial for many processes in dairy technology.
Applications:
- Cheese Ripening: Pepsin is indispensable in the ripening process of hard and semi-hard cheeses. Through its action, cheeses achieve the desired texture and unique aroma.
- Milk Coagulation: In cheese production, this enzyme accelerates and optimizes the milk coagulation process, leading to a product with ideal consistency.
Thanks to its effectiveness and specific action, pepsin has become one of the most important enzymes in the dairy industry, ensuring the production of high-quality products with exceptional taste and texture.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
