CAGLIO powder 


Packaging: Gr. 500 - 1000 - 5 Kg

Pillar of the production of the company is GUARESCHI rennet powder pure calf named "GRIT". Unique qualities, CAGLIO GRAIN has the following characteristics: - Composition: Chymosin> 95%, 5% Pepsin

- Title: 1 / 30000-1 / 100000-1 / 125000-1 / 150000-1 / 160,000

Soluble in water, has a light color in microgranules crystalline confirming the high reliability of CAGLIO GRAIN.

E 'obtained from calf stomachs frozen first choice, selected and processed according to the stringent standards of the company GUARESCHI. Does not contain genetically modified ingredients. The rennet powder Grana is the most successful product of the company GUARESCHI.

Its chemical - physical characteristics make it a unique rennet used by master cheesemakers work stands for the excellent results obtained in over forty years of production

PRODUCT TYPE: Rennet Powder Calf "GRIT" 1: 150,000 (Units Italian)

COMPOSITION: Chymosin 97% - Pepsin Bovina 3 + 5%
second method Garnot of milk powder reconstituted at pH 6.50

WARRANTY: The ns. rennet does not contain microbial coagulants, swine pepsin or chymosin genetics. For the production are used pellette Calf of the best quality, coming from areas not infected with BSE, in order to make our rennet suitable for the manufacture of all cheeses

STORAGE: Min. 6, 8 months if stored in a cool dry place.

Total bacterial counts: inf. 200 UFG / gr
Halophiles: inf. 200 UFG / gr
Mold / yeast: inf. 10 CFU / g
Coliforms: absent in 1 gr
Anareob. Spor .: Ass. In 1 gr
Salmonella: ass. in 5 gr
Propionic: ass. in 5 gr
Listeria: ass. in 25 gr

Liquid Caglio 

Packaging: Gr. 1000  - Kg. 12 - 25

The rennet GUARESCHI LIQUID is a highly reliable product that is a viable alterative to traditional rennet paste or powder. Has the same composition of the enzyme rennet powder with values of chymosin and pepsin, respectively, of 95 and 5% and the same ease of use.

The securities to be 1 / 8,000 to 1 / 20,000 are synonymous with high quality and reliability. Obtained with traditional processing, using only pellette superior, its characteristics are guaranteed over time.

"The Company GUARESCHI ensures liquid calf rennet as natural product obtained only with calf stomachs and salt, no added additives." The Rennet in liquid is made "as before" with materials of choice. Constant use even in the long term, if stored properly (+ 4 ° C) is usable even after several months in ensuring machining the same results.

Caglio Paste


Packaging: Gr. 1000 - Secchi da kg. 10 e 20

It is a natural enzyme extract paste, made from abomasum, lamb or veal infants, frozen, selected and controlled origin, with 1'aggiunta of sodium chloride (salt) as a preservative.

The enzyme content plays coagulant activity, proteolytic activity and lipolytic activity.

The composition, from the chemical point of view is given by Chymosin and Pepsin (analyzes are performed according to the method FIL IDF l57B: 1997).

THE rennet paste is free from pathogenic microorganisms and possesses a bacterial load contained below the natural lactic flora, obtained through a curing process that varies from three to six months. The paste is easily soluble in water; to touch the dough is soft and straw color is synonymous of its naturalness; its faint fragrance is not confusingly similar.

The recommended dose ranges from 30 to 40 grams per 100 liters of milk. It is advisable to keep the dough at a temperature of + 4/8 ° C, which allows to maintain the enzymatic characteristics for at least 24 months.

APPEARANCE: paste gray / brown without the presence of animal tissue raw and coarse impurities of any kind with separable fine strainer.

ACTIVITY 'COAGULANT: 1: 9,000 + 6%
ENZYMATIC COMPOSITION: chymosin 75% 25% pepsin
HUMIDITY ': <40%
PH 30.4 ± 12:20
STORAGE: For at least 24 months if kept in a cool dry place (+ 6.5 ° C) in a tightly closed container.

Total bacteria count: <100,000 CFU g
Yeast / mold: <100 cfu / g
Coliforms: ass. in 1 g
Anaerobic spor. <800 MPN / g
Salmonella: ass. in 25 g
Coagulase: ass. in 1g
Listeria: ass. in 25 g

Packs of 500 Gr - Cartoons 6 kg

for the pursuit of Trichinella in pork


The information contained herein is not medical advice and may not be accurate. This item is for illustrative purposes only and does not replace the advice of a doctor: Read the warnings.

Trichinellosis (trichinosis better) is a zoonotic disease caused by parasitic nematodes of the genus Trichinella of which today we know eight different species (Trichinella spiralis, Trichinella native britovi Trichinella, Trichinella murrelli, Trichinella nelsoni, and all encapsulated Trichinella species pseudospiralis, Trichinella papuae , Trichinella zimbabwensis that instead they are not encapsulated) and at least three distinct genotypes. It has been estimated that about ten million people are at risk in the world.
The only native species is Trichinella britovi Italian, but in the past there have been outbreaks in humans caused by imports from other species such as Trichinella spiralis.
The Trichinella has a broad host spectrum, from man to birds and in some cases even reptiles, depending on the various species.
The only approach to infection is linked to the ingestion of raw or undercooked meat from an infected host.
The disease is characterized by two phases: a enterica with symptoms affecting the gastro-intestinal tract, linked to the presence of the adults in the intestine and a parenteral, due to the passage in the circle of L1 larvae, characterized by myositis, edema localized mainly to the face and urticarial manifestations.
In addition, the larvae of Trichinella spiralis, when ingested, go to encyst in skeletal muscle of the host.
A sometimes fatal complication is the so-called neurotrichinosi, characterized by encephalitis and / or myocarditis.


The trichinosis is a disease of veterinary interest, since it is mostly present in pigs and wild boars. Also another animal species Trichinella is particularly affected by the equine species. Other species are represented by wild animals, such as lagomorphs (rabbits, dwarf rabbits, etc..). Pets are affected by parasites particularly in the muscles. The more muscle involved is the diaphragm (pillars), followed by masseter, the intercostal muscles.
Prophylaxis is based on the introduction systematic examination in slaughterhouses trichinosis, with which it is possible to detect the presence of the parasite in the muscles. The examination is performed on samples of diaphragm of pigs and horses. The examination is carried out by veterinarians who, having collected the samples, execute the test after appropriate preparations, which provide for pre-digestion with hydrochloric acid and pepsin.
Recently, the Technical Commission of the European Union has introduced new regulations to curb the phenomenon of proliferation of the parasite from Eastern European countries could spread in cattle in the rest of Europe. The new regulations on trichinellosis (Regulation EC N.2075/2005 and subsequent amendments) provide for the systematic examination of all the leaders horses, wild boar and all boars and sows. Only fattening pigs will be examined in a number equal to 10% of the animals slaughtered provided from farms recognized as being free from disease and certified by the Health Authorities. Special lists of laboratories are taken in all the Italian Regions and Autonomous Provinces that will register the centers authorized to carry out the analysis. In case of positive to the disease in an animal found the new regulations state that the investigation will be extended to all bovine animals from the lot to which belonged the infested animal and subsequently to those areas close to those of provenance. Then the new procedures would be triggered mandatory traceability introduced by Commission Decision EC. 178.

Natural product, obtained by the extraction and concentration of enzymes in the stomachs of top quality frozen and controlled source.

Chemical and microbiological characteristics:

ACTIVITY 'NF: 1:10.000 (U.S. National Formulary)

COMPOSITION: Pepsin Animal EC No. 232-629-3 - N ° CAS 9001-75-6

APPEARANCE: clear crystal, characteristic odor

pH 3-5

SOLUBILITY ': easily soluble in water, does not tolerate chlorine

SUPPORT: Lactose (CAS No. 63-42-3)

Total bacterial count: <10000 cfu in 1 g

Halophiles: <500 cfu in 1 g

Yeasts and Moulds <30 CFU in 1 g

Anaerobic spore-forming: <30 mpn / g

Propionic: <10 cfu in 1 g

Salmonella: ass. in 25 g

Coagulase +: ass. in 5 g

Listeria: ass. in 25 g

Coliforms: ass. in 1 g

The indications chemical and biological conditions are only valid in regular storage in sealed containers away from the source of light, heat and moisture. Store the product at a temperature of from 4 to 8 ° C

Under these conditions the product will keep for at least 3 years with a loss of enzyme activity less than 10%.

Tolerates for 30 dd temperature <= 30 ° C during transport.


Lysozyme and 'a natural protein present in various organisms such as plants, insects,

birds, reptiles, and mammals.
In mammals, the lysozyme and 'was isolated from nasal secretions, saliva, intestines, urine and milk. The source most 'in nature from Which to extract the Lysozyme Hydrochloride and' Certainly from hen egg white, Hence the Lysozyme and 'extracted and purified.

Lysozyme and 'extracted from fresh eggs with a biotechnology process using a polymer resin added to the egg white.
Concentration, purification and lyophilization of the extract are the steps That lead to get the Lysozyme Hydrochloride.
In the egg white and 'naturally occurring 0.3% of lysozyme, with this process of extraction and concentration you get a 100% pure product of Lysozyme.

Lysozyme has the ability 'to destroy harmful bacteria cells of the Following:
Clostridium butyricum, Clostridium tyrobutyricum, Listeria monocytogenes Scott A and so on.

In milk for the production of the CHEESE Lysozyme Hydrochloride Specifically destroys the Clostridia tyrobutyricum, bacterium of plant origin.

Listed here are the cheeses For which the Lysozyme Hydrochloride GRAIN can 'be used:
Grana Padano DOP, type CACIOCAVALLO, PROVOLONE type, type MONTASIO such as Asiago, Pecorino type.


Appearance: fine grains, white, odorless

Occupation: food use in the preparation of cheese

Activities' FIP U /> 35000

Title> 97% S.S.

ph 3-5

Humidity 'Max 6%

Max Chloride 3.5%

Transmittance to Ph 3> 99

Ash <1.5%

Total Nitrogen 17.3 + / - 0.5%

Amino Nitrogen 00:50%

Heavy Metals <10mg / kg

Arsenic <1mg / kg

Particle size grains <1000 microns

Solubility 'good

microbiological specifications

Total bacterial count: inf. 100 cfu / g
Staphylococcus aureus: ass. In 1 g
Molds and yeasts: ass. In 1 g
Coliforms: In 1 g
Salmonella in 25 g
Escheria coli: In 1 g
Listeria monocytogenes in 25
The company Guareschi sells crops for dairy offering a complete range always updated in collaboration with leading research and development laboratories.