date:Dec 12, 2012
Hansen called FAR-M.
Due to the different composition of camel milk compared to cow milk, use of traditional cheese coagulants results in weak curd formation or complete absence of clotting when producing camel cheese, said product manager Rolando Saltini, manager of the project at Chr. Hansen. As a result, previous attempts to produce viable camel cheese have failed. Using FAR-M, our camel chymosin produced by fermentation, camel owners will be able to produce tasty camel cheese with good curd