good morning elena hello elena blokhina technologist, where the milk is tanks, but before it gets heree milk undergoes cleaning and pasteurization at the stage of acceptance, which makes it possible to purify the milk from extraneous microflora, but the useful little thing remains true to the manufacturer and the ferment and enzyme will be introduced directly here. so sourdough bacteria that form the taste of the flavor of the future cheese, and dairy products. it is a source of calcium mozzarala. after all, also a source of calcium is only 100 g. mozzarella covers half the daily intake calcium or teeth, and a lack of calcium can lead to sad fractures. you, but that's not all. what else threatens calcium deficiency in the body will tell you a venomologist calcium deficiency can cause such serious symptoms as fatigue , heart palpitations, muscle cramps, the final component is rennet, which we add e in order to get a cheese clot. these are chemicals. no, that is, it is a natural animal-derived enzyme. and then what do you add? eh, nothing else add, and what should not be in the compositi