The product group is divided into 2 ranges that are Yayla brand in liquid form and Mucoren brand in granulated form.

Both ranges are microbial based proteolytic enzyme preparations derived from a special soil fungus, Rhizomucor miehei strain which has been successfully using in cheese production for a couple of decades.

The enzyme is very similar to chymosin with respect to many aspects and suitable for a very wide range of cheeses. In addition, Yayla and Mucoren are very cost effective products in comparison with similar ones.