Natural Food Enhancers In Cheese Products

Enzyme in cheese production process.

Step 1: raw milk preparation

Step 2: homogenization

Step 3: pasteurization

Step 4: fermentation (add TG)

Step 5: coagulation

Step 6: cutting

Step 7: draining of whey

Step 8: molding

Step 9: ripening

Step 10: finished products
Advantages of Using lipase in cheese vegetarian
Reduce syneresis

Increase yield between 10%-20%

Facilitate slicing process

Provide a better structure

Reduce or replace the usage of emulsifiers or stabilizers

Cut cost by reducing proteins and other preservatives used in cheese

Contact us for more information about vegetable enzymes in cheese!

We have a natural food additives list, if you want to know more details,
contact us.

Minimum Order: 50 kilograms

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