Cheese & Dairy Enzymes
In the dairy industry, enzymes are required for the production of cheeses, yogurt and other dairy products, for improved yield, better taste and texture, consistent quality, reduced bitterness, and for products containing low levels of lactose.
Process Challenges
- Low cheese yield
- Poor & inconsistent texture, taste and flavor of cheese
- Labeling requirement for ‘Vegetarian’ cheese
- Resource dependency and high cost in use for enzymes from animal orgin
- Increasing demand for lactose-free dairy products
Updates coming soon.
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