Curd is an important raw material from which in Italy and in Europe we draw different foods. Its special composition gives the products derived from it specific and peculiar characteristics, such as in cheeses. In this case, between the different forms in which it occurs,
the most used and the most suitable is the curd in paste: this, in addition to proteolytic enzymes, chymosin and pepsin, contains lipase acting on the milk fat, producing fatty acids free that give it its characteristic flavor
In India and Sri Lanka, it is produced curd qualitatively superior. In these territories in fact, the animals are fed with healthy and 100% natural feed: the result is the high quality of this raw material very important for the Occident
Made In, thanks to its strong presence in these territories, wants to bring to Europe the possibility of finding curd of premium quality, proposing Buffalo Curd and Cow's milk Curd with excellent features.