Enzymes are used to modify, improve texture, and enhance flavor in dairy products. While other types of enzymes such as cheese coagulants are required in the process of cheesemaking.
Microbial Rennet is non-gmo vegetarian friendly milk clotting enzyme extracted from a non pathogenic pure strain of the fungi Rhizomucor miehei.
Fermentation produced Chymosin
Fermentation Produced Chymosin is a non-gmo milk clotting enzyme produced by the fermentation of Kluyveromyces lactis that optimizes cheese yield.
Transglutaminase binds the natural protein sources of dairy products and improves the sensory properties of cheese and yogurt while reducing syneresis.
Lipase enzymes contain lipolytic and esterase activity that degrade the milk fats for glycerol and fatty acids resulting in the development of unique cheese flavor profiles.
Lactase is a glycoside hydrolase enzyme used commercially to prepare lactose-free products for people with milk intolerance problems.