Dairy Enzymes

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IFF dairy enzymes allow you to meet rising consumer demand for innovative dairy products that are lactose free, reduced in sugar and enriched in prebiotic fiber. Our dairy enzymes give cheese products their defining texture and flavor while providing advantages in UHT processing. Dairy enzymes can also improve freshness in cheese, aid in the digestion of milk and reduce the bitterness of whey.

Applications

Cheese production

Pizza cheese making

Kefir

Yogurts

Benefits

Meets the demand for healthier dairy products with reduced sugar content, and increased fiber content, that are suitable for lactose-free diets

Suitable for Extended Shelf Life and UHT products without undesired off-taste

Improved cost-in-use and No capital investments required

Delivers traditional cheese appeal: optimal for DOP & traditional cheeses

Customized chymosin/pepsin formulation

Available in various concentrations and package sizes, as well as liquid or powder formulations for flexibility and ease of use

Fast and consistent milk clotting

Non-animal, non-GMO origin – suitable for vegetarians

Reduced bitterness

Reduced ripening time

Facilitates flavor intensity modification

Maintainsnatural image and sensory appeal

Enhances acidification time while maintains product sensory properties

Controls viscosity in high-protein dairy and plant-based snacks and beverages

Combines health, indulgence and a consumer-friendly label

High temperature use

Faster lactose hydrolysis under refrigeration conditions

High purity product and Improved filterability in sterile dosing

No impact on fermentation time or flavor

Manufacturer

International Flavors & Fragrances, Inc. (IFF)

Product Documentation

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