The Novonesis coagulant range is among the most comprehensive and widely used globally for cheese production. These solutions cover all technological requirements, from traditional products with geographical indication to modern cheeses with high yield and functionality. By selecting the right rennet, producers can optimise coagulation, cheese quality, and whey value, thereby achieving consistent, competitive products

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Features

  • Comprehensive portfolio covering all cheese segments;
  • Includes three main solution categories:

    • Animal rennet (NATUREN®, BIOREN®);
    • Microbial coagulants (MICROLANT®, THERMOLASE®);
    • Fermentation-produced chymosin (CHY-MAX®);
  • Solutions designed for both traditional and modern industrial production;
  • Precise control of coagulation speed, curd texture, and structure;
  • Options available without preservatives, Halal, and Kosher certified;
  • Suitable for applications with specific labelling requirements (vegetarian, organic).

Advantages

  • Increased cheese yield by up to 2%.
  • Faster and more controlled coagulation, with a positive impact on productivity;
  • Higher whey quality, due to reduced breakdown of whey proteins;
  • Optimised cheese functionality: taste, sliceability, elasticity, stretch.
  • Flexibility in selecting the right solution based on product, market, and positioning;
  • Supports product differentiation and premium or traditional requirements (PDO, AOC).

Applicability

  • Traditional and artisanal cheeses;
  • High-volume industrial cheeses;
  • Short- and long-ripened cheeses;
  • Pasta Filata (mozzarella, pizza cheese, provolone);
  • Cheeses for slicing, shredding, and melting;
  • Applications focused on high yield and processing functionality;
  • Producers targeting markets with specific requirements (vegetarian, organic, clean label).