Dairy enzymes can improve freshness in cheese, digest liquid milk and reduce whey bitterness.
Carlina™ Animal Rennet defined strength chymosin and/or pepsin coagulants for traditional cheese making.
With 70% of the world’s population unable to tolerate lactose, it´s hardly surprising that the trend towards healthier food has brought a growing demand for lactose-free dairy products. It also complies with the growing demand for sugar and calorie reduced products.
Our cost-effective non-GM Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for high quality cheese production.
Natural flavor enzymes
Complex systems comprising protease, peptidase and lipase enzymes give cheese flavor pathways an effective boost.
Our dairy enzymes are either natural extracts or produced by microbial fermentation.