Coagulants & Enzymes
The enzymes used for coagulation and during the manufacturing process are crucial factors for yield, flavor development, and the texture of the cheese.
Natural rennet NATUREN® Premium 1400 NB 500g
CHY-MAX® Powder Extra NB 500g
NOLA™ Fit 5500 Lactase, 1L
NOLA™ Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum ß-galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.
Ha-Lactase™ 5200 5L
Ha-Lactase 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
