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Thistlezyme®

Thistlezyme® – A Great Way to Make Cheese

The attached presentation discusses the properties of Enzyme Development’s new Protease, Thistlezyme®, 100% Thistle rennet extraction, and its use in cheese making and other foods. Thistlezyme® is an Aspartic Acid Protease that is extracted from the flower of the Thistle, Cynara cardunuculus. The use of …

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Contact Enzyme Development Corporation to learn more about Thistlezyme®
505 Eighth Avenue, 15th Floor, New York, NY 10018-6505 • +1 (212) 736-1580 x247

All photos supplied by Ian Treuer, Cheesemaker

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