Our microbial rennet enzyme thickens the milk in the process of cheese making.
Enzyme to degrade lactose, used for the production of value-added dairy products like ice cream.
Enzyme to hydrolyse milk-based fat globules. Extensively used for speciality Italian cheeses.
An enzyme operating effectively at high pH to break down protein rapidly and extensively.
An enzyme for highly effective breaking down of tough proteins in low-pH environments.
A natural enzyme complex extracted from the fruit and stems of pineapples, digesting a wide variety of proteins including meat.
A powerful cysteine protease extracted from papaya fruit.
Enzymatic binding agent to improve texture and final yield in cheese, yoghurt and processed meat.
Contact our team to discuss your specific needs, ask for samples and info, learn about our current product availability, and place an order.