The majority of the applied chymosin is retained in the whey and some may remain in cheese in trace quantities and in ripe cheese, the type and provenance of chymosin used in production cannot be determined.
In ripe cheese, the type and provenance of chymosin used in production cannot be determined. The majority of the applied chymosin is retained in the whey and some may remain in cheese in trace quantities.
The majority of the applied chymosin is retained in the whey and some may remain in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.
The majority of the applied chymosin is retained in the whey and some may remain in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.