Carlina™ Animal Rennet

Defined strength, chymosin and/or pepsin coagulants for traditional cheese making.

Carlina™ is an animal rennet coagulant used in traditional cheese making. It’s optimal for DOP and traditional cheeses, offering outstanding curd firming speed. A wide product range with different chymosin/pepsin ratios means Carlina will seamlessly fit into most processes and deliver optimal yield.

Key Benefits

Delivers traditional cheese appeal: optimal for DOP & traditional cheeses
Organic and GMO-free
Customized chymosin/pepsin formulation
Available in various concentrations and package sizes, as well as liquid or powder formulations for flexibility and ease of use

Product	Benefit	Application
Carlina™ 145/80 Carlina ™ 850 - 225/80 Carlina™ 280/80 Carlina™ 590/90 Carlina™ 1000 - 245/90 Carlina™ 200/25	Non-GM Coagulants Liquid format	All cheese types
Carlina™ 1650	Non-GM Coagulants Powder format	All cheese types

Application Areas

Dairy

Take a deeper look inside DuPont Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

How We Help

Sustainability

We’re committed to good health and well-being. Our dairy enzymes contribute to healthier diets by enabling the production of foods that are lactose free, have less sugar and are enriched in prebiotic fiber.

Our dairy enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals.

Lactase

With 70% of the world’s population unable to tolerate lactose, it´s hardly surprising that the trend towards healthier food has brought a growing demand for lactose-free dairy products. It also complies with the growing demand for sugar and calorie reduced products.

Marzyme®

Our cost-effective non-GM Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for high quality cheese production.

Natural flavor enzymes

Complex systems comprising protease, peptidase and lipase enzymes give cheese flavor pathways an effective boost.

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