Dairy enzymes can substitute animal-derived microbial rennets, enhance the dairy-flavor in various foods and accelerate the ripening of naturally aged cheeses. Our enzymes are the results of the latest in biotechnological advances that produce the most robust flavors and textures in cheese crafting. Many manufacturers turn to our liquid and powder lactases to produce lactose free products for those lactose intolerant customers. Let us celebrate with milk, ice cream and cheese courtesy of enzymes.
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.
Lipase 30 G
Suitable for processing dairy fats and oils, Lipase 30 G is a triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa,
SEB- APpro P
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.
SEB Npro P
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.