AFILACT INSTANT is used to protect against late blowing of cheese, a cheese defect caused by spore-forming bacteria. Spores are very thermostable and are not destroyed by pasteurization.
YieldMAX® is ideal for increasing yield in pasta filata and pizza cheese, as well as cheddar, continental, propionic and other cheese types. In addition YieldMAX® enhances the flavour profile of aged cheeses.
YieldMAX® is ideal for increasing yield in pasta filata and pizza cheese, as well as cheddar, continental, propionic and other cheese types. In addition YieldMAX® enhances the flavour profile of aged cheeses.
SpiceIT®AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
SpiceIT® M20 can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.
SpiceIT® M50-O can be used to improve the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual requirements. As a result, the selection of a particular lipase should be tailored to the desired flavor profile.
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 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.
