date:Dec 12, 2012
firmness and superior yield compared to that of cheese made with bovine chymosin.
When we were given trial samples with the newly developed FAR-M camel milk rennet, not only did the cheese taste better and had a better consistency, the actual cheese making process was also easier to manage, said Anne Bruntse, director of Oleleshwa Enterprises. My staff and I look forward to taking part in this new initiative and hopefully come up with exciting new products for the benefit of camel owners in th