Products
Liquid and powder coagulants. The right choice depends on the cheese you make, your milk, and how you run your process — so we explain the difference rather than ranking them.
A liquid microbial coagulant for cheesemakers who want a straightforward, repeatable set.
A microbial rennet in powder form, for cheesemakers who prefer a dry coagulant they dissolve before use.
A liquid chymosin coagulant for cheesemakers who want a clean, well-defined curd and predictable behaviour.
Coagulation depends on milk composition, temperature, pH, calcium, cheese style and process conditions. No single ingredient decides cheese quality.
| Liquid Microbial Rennet | Liquid Chymosin | |
|---|---|---|
| What it is | A microbial rennet — a coagulant produced by fermentation | A coagulant in which chymosin is the milk-clotting enzyme |
| Product format | Liquid | Liquid |
| Typical applications | Fresh Latin American cheeses, fresh farmer's cheese, mozzarella, everyday artisan batches | Styles needing a clean, well-defined curd, including semi-hard and aged cheeses |
| Fresh vs aged | Commonly chosen for fresh and quick-turn styles | Commonly chosen where the cheese is held, pressed or aged |
| Coagulation character | A clean set suited to fresh styles; behaviour still depends on milk and process | Specific action on milk protein, associated with a well-defined curd |
| Intended producer | Home, artisan and small commercial cheesemakers | Artisan through small and medium commercial production |
| Coagulating strength (IMCU) | Technical information to be supplied by Bixa. | Technical information to be supplied by Bixa. |
| Dosage | Per product label — see our dosage guide | Per product label — see our dosage guide |
Where to Buy
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.
