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Dairy Processing Enzymes

The cheese maker has the availability of a broad range of coagulants, which allows him to select the ideal coagulant for every cheese type, and to meet customer demands.We as a leading importer, supplies two basic types of coagulant - Fermentation Produced Chymosin (FPC) & microbial coagulant. We can advise the cheese maker to choose the best coagulant for his application. Our supplier M/s.DSM is the top manufacturer, and the preferred supplier of coagulants to the dairy industry world wide, with high quality products and technical support to match. In addition we support the cheese maker with a range of lipases, fermentation produced. 

Expertise reaches far beyond cheese. To help meet the world's demand for low-lactose dairy products, DSM developed Maxilact®. This lactose-splitting enzyme efficiently converts lactose into the nutritionally acceptable sugars glucose and galactose. Through this technology, the production of low-lactose milk, yogurts, spreads, and desserts is made possible and practical.

Confectionary
MAXINVERT - Yeast derived invertase for top quality Confectionary.

Fromase^® is the microbial coagulant range derived from a fermentation process of the fungus Rhizomucor miehei. Fromase^® is available in low and medium thermo stability versions to suit all cheese making and casein production applications.  The latest development Fromase^® XL, has now been refined to the point where its cheese making performance is comparable to that of any other coagulant type.  This DSM coagulant is suitable for 'vegetarian' cheese types and, certified as non-GMO, Kosher and Halal.

For example trials with Fromase^® XL in The Netherlands yielded Gouda cheese 12-18 months old that matched, on grading, cheese made with top quality animal rennet. Wide scale application of Fromase^® XL in matured Cheddar in the UK demonstrates good flavour and texture development and no sign of bitterness. Emmental (8 months old) produced with Fromase^® XL in Germany graded even better than the cheese produced with animal rennet. A large part of Mozzarella in the UK and Italy is produced with Fromase^® XL.

Maxiren^® is the coagulant range of fermentation produced chymosin derived from a genetically modified yeast Kluyveromyces lactis. Maxiren® is 'pure chymosin', since it consists of nature identical chymosin. The absence of bovine pepsin optimises cheese yield and cheese flavour development.
This DSM coagulant is highly rated, suitable for 'vegetarian' cheese types and, certified as Kosher and Halal.

Suparen^® is a microbial coagulant derived from the fungus Cryphonectria (Endothia) parasitica. Its clotting properties are similar to those of calf rennet and it is particularly suited for use in the production of Emmental and Italian style cheeses. During the scalding step in the production of Emmental cheese and Italian style cheeses the enzyme is destroyed due to its very high thermolability.The specifications of Suparen® comply with the specifications such as those issued by FAO/WHO's Joint Expert Committee on Food Additives (JECFA), The Food Chemical Codex (FCC) and the Scientific Committee for Food (SCF).Using Suparen® allows for the production of cheese fit for consumers requiring a Kosher, Halal or vegetarian diet. The resulting whey from the cheese making process may be fit for a broader valorisation in other Kosher, Halal or vegetarian food products.

Piccantase® lipase powders are derived from animal tissue. They are available from kid-goat, lamb, calf and a mixture of kid-goat and lamb (suffix K, L, C and KL resp.)
They are mainly used in Italian cheese varieties.
Each enzyme produces a specific ratio of free fatty acids, resulting in a characteristic flavour for each enzyme source. Blends will have flavour characteristics different than those of the singular enzymes, producing intermediate flavour characteristics for various cheese types.

Piccantase® A Granulate is a kosher esterase? lipase enzyme derived from the soil fungus Rhizomucor miehei (Cooney & Emerson).
Piccantase® A Granulate is recommended for use in the production of Romano, Provolone and other "piccante” varieties of Italian cheese. The enzyme is also suitable for use in the manufacture of Feta, Blue cheese and other mould-ripened varieties of cheese.

Due to the different specificity of these lipases on milk fat, different flavour profiles may be obtained:

The rapidly increasing demand for 'low lactose' dairy products presents the dairy industry with a major opportunity to open up a new market segment and make dairy products acceptable to lactose intolerant people. These consumers more and more desire to get access to the nutritional benefits of dairy products

DSM lactase enzyme - Maxilact® - can convert lactose in milk to its component sugars (glucose and galactose) and render milk acceptable to 'lactose intolerant' consumers.
DSM has built a broad base of experience in the use of Maxilact® lactase. This together with our technical know-how makes DSM the partner of choice in the development and marketing of 'low lactose' milk, yogurts, spreads and desserts.

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