Coagulants & Enzymes

ChymO-PLUS can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

NATUREN® Extra 220 can be used for the production of cheese ingredients and all types of cheese, including hard and semi-hard cheeses, soft and blue-veined cheeses, and low-fat cheeses.

ChymO-PLUS can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

CHY-MAX® M 1000 can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

NATUREN® Extra 1000 NB Halal can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

NATUREN® Premium 1400 NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

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® 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.

CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

CHY-MAX® Extra can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient 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.

MICROLANT® Classic 750 can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. However, due to high unspecific proteolitic activity, the use of this product is ideally suited for producing young cheeses and is not recommended for cheese makers looking for high yield or for mature cheeses without bitterness.

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.

CHY-MAX® M can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

NATUREN® Extra 220 Halal NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

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.

CHY-MAX® Supreme 1000 NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

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.

CHY-MAX® M 600 KFP NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. CHY-MAX® M 600 KFP NB is certified Kosher for Passover.

CHY-MAX® Extra NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

CHY-MAX® Supreme 1000 can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.

CHY-MAX® Powder Extra NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient 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® M100 can be used to improve the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.