Chr Hansen

CHY-MAX® Powder Extra NB 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).

NOLA™ Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum ß-galactosidase (lactase).

It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.

The product hydrolyses lactose to a mixture of glucose and galactose.

The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.

Ha-Lactase 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase).

It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.

The product hydrolyses lactose to a mixture of glucose and galactose.