How we use ACTIVA® YG in fresh cheese?

1 Heat the LTLT (low temperature long time) milk at 35°C
2 Add starter culture for a fermentation
3 Add rennet and ACTIVA®YG
4 Coagulation process
5 Cut curd into 2cm cube
6 Molding
7 Drain
8 Store in refrigerator

Benefits of ACTIVA® YG

feta cheese

ACTIVA ® YG increases firmness which can prevent cheese from breaking during transportation.


ACTIVA ® YG provides a better yield


result ACTIVA YG fresh cheese