Dairy Enzymes

Applications

In cheese production, rennet and chymosin (CAS 9001-98-3) are applied during milk setting to specifically cleave κ-casein at the Phe105–Met106 bond, destabilizing casein micelles and forming a firm, uniform curd. Controlled coagulation improves curd strength, whey expulsion, and overall cheese yield, particularly in hard and semi-hard varieties. Microbial and plant-derived coagulants are used in pasteurized milk systems where standardized clotting activity (e.g., 5,000–20,000 U/g and 20,000 U/g) ensures predictable set times. Lactase (β-galactosidase, CAS 9031-11-2) is dosed into milk prior to fermentation or UHT treatment to hydrolyze lactose into glucose and galactose, increasing sweetness and enabling lactose-free labeling; typical applications include lactose-reduced milk, yogurt, and whey beverages with defined ALU targets for complete hydrolysis.

Product Range

Stock includes food-grade rennet and chymosin powders (including halal-certified and plant-derived options) with standardized activities such as 5,000–20,000 U/g and 20,000 U/g, suitable for batch and continuous cheese vats. Lactase enzyme powders (CAS 9031-11-2) are available in multiple strengths including 10,000 ALU/g, 50,000 ALU/g, and 100,000 ALU/g for flexible dosing in milk and whey processing. All products are supplied in industrial pack sizes for scale-up, with consistent lot-to-lot activity to support procurement qualification and production validation.

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