A food-grade, liquid lactase designed to produce lactose-free and reduced lactose dairy products with out altering flavor.

A concentrated food-grade lactase powder produced by the controlled fermentation of Aspergillus oryzae.

Suitable for processing dairy fats and oils, Lipase 30 G is a triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa,

Used to enhance dairy-food flavors by modifiying milk proteins in hard and soft cheeses to yield water-soluble peptides, amino acids and other nitrogen-containing compounds.

Modifies butter-fat in hard and soft cheeses to release volatile and non-volatile flavorful fatty acids and to enhance dairy-food flavors.

Used to modify milk and butter-fat into flavorful fatty acids which impart a creamy-texture and full flavor to hard and soft cheeses.

Modify insoluble milk proteins to produce flavorful free-amino acids, which enhance the intensity of ripe hard and soft cheeses.

Is a cost-effective fungal source alternative to cloned and calf rennet in the cheese making process.