Dairy enzymes

Dairy enzymes are mainly used by cheese processors in order to bring texture and flavour, but some can also be used for extending cheese shelf life, or help digesting liquid milk or decrease whey bitterness.

Danisco offers several ranges of dairy enzymes:

• Coagulant enzymes for milk clotting:

Range Trademark	Enzyme origin	Available form	Functionality	Customer benefit
Danisco Rennet	Natural extract of animal rennet	Concentrated liquid Powder Paste	Kappa casein hydrolysis	Milk clotting
Chymostar®	Fermented chymosin	Concentrated liquid Powder	Kappa casein hydrolysis	Milk clotting
Marzyme®	Protease from microbial origin	Concentrated liquid Powder Tablet	Kappa casein hydrolysis	Milk clotting

• Ripening enzymes for cheese flavour intensification and cheese processing optimisation:

Range Trademark	Enzyme activities	Cheese application	Customer benefits
Accelase®	Blends of: - Aminopeptidases + Proteases + Lipases - Aminopeptidases + Proteases	Hard-cheeses Cheddar	Reduction of ripening time Reduction of production costs Tailor-made flavour profiles Texture and flavour improvement of low/reduced fat cheese Taste consistency
Savorase®	Blends of : - Aminopeptidases + Proteases + Lipases	E.M.C. (Enzyme-modified cheese)	Real cheese flavours in E.M.C. Production consistency of high quality flavours for low-fat food Texture consistency
Danisco Lipase	Microbial lipases blends Animal lipases	Cheese with Italian flavours	Fat breakdown enhancement Italian flavour improvement

• Enzymes for technological functions in liquid milk and whey production:
  - Lactase™ to be applied in liquid milk. Its functionality is to degrade lactose and help people who cannot do it. This only commercialised in USA
  - Debitrase® enzymes for cheese whey treatment. These are blends of aminopeptidases and proteases. Their functionality is to hydrolyse whey proteins or remove bitter off-notes