Dairy Enzymes

Preserve freshness, refine flavor and texture, contribut to healthy diets with our dairy enzymes


DuPont™ Danisco® 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.

Key Benefits:

  • Texture and flavor formation
  • Improved freshness
  • Reduced whey bitterness

Try products from our varied range and enjoy sustainable gains and cost savings while improving your food.


Related Products

Gain more control over the bakery process – and obtain better bread product even with poor grain quality. Try DuPont™ Danisco® bakery enzymes, and put yourself on track for higher profits.
Profit from the power of brewing enzymes and sharpen your competitive edge with cost-effective production, optimal raw material use and higher yield.
Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. By using enzymes to valorize byproducts, processors can potentially obtain additional revenue from nutritional supplements, ingredients for pet food, biodiesels, fertilizers, agricultural products, animal and fish feeds.
Food Enzymes for optimized brewing and UHT milk production, freshness in bakery products, increasing oil extraction yields and greater flexibility in tortillas with bakery enzymes.
Meat and culinary processing enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

  • Carlina™

Carlina™ Animal Rennet defined strength chymosin and/or pepsin coagulants for traditional cheese making.

  • Lactase

With 70% of the world’s population unable to tolerate lactose, it´s hardly surprising that the trend towards healthier food has brought a growing demand for lactose-free dairy products. It also complies with the growing demand for sugar and calorie reduced products.

  • Marzyme®

Our cost-effective non-GM Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for high quality cheese production.

  • Natural flavor enzymes

Complex systems comprising protease, peptidase and lipase enzymes give cheese flavor pathways an effective boost.

How We Help



We're committed to good health and well-being. Our dairy enzymes contribute to healthier diets by enabling the production of foods that are lactose free, reduced in sugar and enriched in prebiotic fiber.

Our dairy enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals.

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