Other enzymes

Other enzymes

Chr. Hansen offers a wide range of enzymes for the producers of cheese, yogurt and other dairy products. Enzymes Chr. Hansen for dairy products have a number of benefits. With the help of these enzymes you can get the desired flavor and texture of the product, increase the yield of cheese, as well as prevent spoilage of the cheese during maturation. We present to your attention the following enzymes:

•  YIELDMAX® allows you to increase the yield of cheese for pizza and mozzarella up to 2 percent;
•  SPICEIT® contains lipase for the development of the sharp and spicy aroma in cheese;
• AFILACT® is effective in preventing Clostridia spore bacteria from growing in cheese during its maturation, which leads to late swelling and deterioration of its taste;
• CHRISIN ™ the product contains nisin, which effectively prevents gram-positive bacteria and spores from growing that causes spoilage and deterioration of the taste of cheese.