Products
From cultures to packaging, including equipment, here is our range of products.
YC-381 Freeze-dried 50 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-X11 Freeze-dried 50 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-X11 Freeze-dried 200 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YF-L811 Freeze-dried 50 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking youghurt.
YF-L812 Freeze-dried 50 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YF-L812 Freeze-dried 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YoFlex Mild 1.0 Freeze-dried 50 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
YO-FAST 88 Freeze-dried 200 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
$71.12
Calsol (calcium chloride) 5 gal
| Quantity | Price |
|---|---|
| 1 + | $96.02 |
| 24 + | $67.21 |
| 48 + | $57.61 |
Calsol (calcium chloride 32 %) 1 gal
| Quantity | Price |
|---|---|
| 1 + | $23.21 |
| 10 + | $19.34 |
| 50 + | $16.59 |
Calsol (calcium chloride 32 %) 1 L
| Quantity | Price |
|---|---|
| 1 + | $9.56 |
| 5 + | $7.65 |
| 10 + | $6.69 |
Calsol (calcium chloride 32 %) 250 ml
| Quantity | Price |
|---|---|
| 1 + | $4.10 |
| 5 + | $3.28 |
| 10 + | $2.87 |
Calf lipase 80 LFU/g 1 kg (SpiceIT® AC )
SpiceIT® AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Lamb lipase 80 LFU/g 1 kg (SpiceIT® AL)
SpiceIT® AL is a lipase originating from the epiglottis of freshly slaughtered lambs which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Kid-goat lipase 80 LFU/g 1 kg (SpiceIT® AG)
SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)
SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.
The production organism is kept under contained condition and is not present in the final product.
The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
CHY-MAX® Extra coagulant 5 gal
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
| Quantity | Price |
|---|---|
| 1 + | $656.50 |
| 5 + | $601.81 |
CHY-MAX® Extra coagulant (Box of 4 x 1 gal)
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
CHY-MAX® Extra coagulant 1 gal
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
CHY-MAX® M coagulant 5 gal
CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
MICROLANT® Classic 750 coagulant (5 gal)
HANNILASE® XP 750 is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.
The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation.
It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC).
The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.
