Applications and brand names
Enzymes systems
Enzyme systems are offered to either supply flavor to cheese or dairy applications or to coagulate cheese milk.
Lipase
Pre-gastric lipase enzymes are sourced primarily from young ruminant animals and provide specific flavors traditionally found in high flavored cheeses like romano, feta and provolone. These products are available in both kosher and non-kosher formats. Animal sources of the enzymes include calf, kid goat and lamb. Microbial (non-animal) enzymes manufactured from fermentation of Rhizomucor pusillus are also available.
ItalaseŽ C
Sourced from calf, this lipase provides creamy buttery notes.
CapalaseŽ K
Kid goat is the source of this enzyme that gives a strong, peppery, vibrant flavor.
CapalaseŽ L
This lamb lipase offers a sharp, lingering, peccorino profile.
CapalaseŽ KL
A blend of kid and lamb enzymes is used in romano style cheeses.
KSHRASEŽ C
An exact match of Italase C in a kosher version.
KSHRASEŽ KM
A blend of kosher calf and microbial enzymes allow a close match to kid goat.
KSHRASEŽ L
An exact match of lamb lipase in a kosher version.
KSHRASEŽ KML
Blend of KM and L to closely match the KL in a kosher version.
KSHRASEŽ MBL-NA
Kosher microbial blend for use when animal-based ingredients are not desirable.
CapalaseŽ Lipase
Lipase with rennet in a pourable form for use in traditional aged Italian cheese varieties.
Coagulants
Coagulants are all currently non-GMO products and are either animal sourced or made via fermentation. Coagulant selection is based upon the type of cheese being produced, the source of the milk solids to be coagulated and cheese yield requirements.
American SF-100 Veal Rennet
Extracted from calf with a high level of chymosin providing high yields and consistent results.
EmporaseŽ Rennet (Rhizomucor pusillus)
Good, economical selection for low moisture cheeses where yield is important.
ThermolaseŽ Rennet (Cryophonectria parasitica)
Typically used in high-cook temperature cheeses where flavor is critical.
Imperial Chees-zymeŽ Rennet (Rhizomucor miehei)
This microbial coagulant consistently performs as well as chymosin. Cheeses have been aged over 18 months with good results and yields are competitive.