All Micromilk cultures come from selected, defined and concentrated strains; they are all natural and do not undergo any genetic manipulation.
Micromilk offers a selected range of enzymes that includes:

-Direct and semidirect starter cultures;

-Specialized lactic starter cultures to give added value to the various types of common cheeses and to make their differentiation easier;

-unique lactic starter cultures made to meet our customers’ specific needs

The lactic starter cultures are packed in aluminum polyethylene bags.


Lyophilized direct cultures
Direct Yogurt starters
Frozen direct cultures
Semidirect starters

Rennet is the essential biochemical factor involved in enzymatic processes during cheese ripening.

-The liquid rennet is a pure and standardized solution of enzymes taken from the fourth stomach of calves or cows.

-Rennet in mild paste: paste natural enzyme extract made by abomasum of selected calves, controlled at their origin.

-Rennet in spicy paste: product obtained exclusively from the stomachs of kid lambs and goats.

-Rennet powder: natural enzyme compound extracted from selected milk-fed calves’ stomachs.

Liquid rennet
Rennet in mild paste
Rennet powder
Rennet in spicy paste

- Liquid smoke
- Lisozoma Granulare
- Micropol
- Microter
- Lactic Acid
- Citric Acid
- Fenoftaleina
- Lipasi
- Microcal
- Microgluco
- Microlase
- Microplex
- Pimacirina
- Sodium Hydroxide N/4