Improving yield, flavor & texture
We provide dairy producers a diverse selection of enzymes to be applied in cheese as well as in other milk products such as yogurt.
Chr. Hansen provides a diverse selection of enzymes to be applied in cheese as well as in other milk products such as yogurt. These unique dairy enzyme solutions offer different benefits, such as desired flavor characteristics, texture improvements and increased yield, as well as solutions for lactose-free and low-lactose dairy products.
Depending on your need for differentiation or process optimization, you can find your enzyme here:
- YIELDMAX® – increase your cheese yield with an enzyme that enables you to contribute to a more sustainable future
- LactoYIELD® – novel enzyme converting lactose to the value-added product, lactobionic acid
- SPICEIT® – achieve first-class flavor using lipase, spice up your cheese with our range of lipase solutions
How we can help?
Contact us:
office@admix.bg, тел.: +359 2 938 51 05 or via our contact form
or Chr. Hansen representative:
Ivailo Tonev, dkivt@chr-hansen.com
Dejan Ristov, dkdri@chr-hansen.com
