Natural Flavor Enzymes

Our complex systems comprised of protease, peptidase and lipase enzymes give cheese flavor pathways an effective boost

Our Natural Flavor Enzymes are made to offer increased cheese flavor intensity to all types of cheese—while reducing bitterness and ripening time.

Key Benefits

Reduced bitterness
Reduced ripening time
Flavor intensity modification

Product	Benefit	Application
KM450 Lipase	Reduces bitterness Reduces ripening time Modifies flavor intensity	Mature goat-type cheese
Savorase® ARP		Swiss or Italian-type enzyme modified cheese
Savorase® CHC		Cheddar flavor enzyme modified cheese
Accelase® AM59		Swiss-style cheese flavor
Accelase® AM113		Extra strong mature cheddar cheese
Accelase® RST100		Parmesan/Mexican cheese flavor
Lipase 300 Lipase 400 Lipase 500		Romano or provolone cheese
Lipase 600		Mozzarella, provolone, feta, asiago, blue and parmesan cheese
Debitrase DBP20 Debitrase HYW20	Reduces bitterness	Whey processing

Application Areas

Dairy

Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

How We Help

Better Nutrition

Both Bonlacta™ and Nurica™ allow you to tap into the growing lactose-free dairy category with a lactose-free claim. With Nurica™ you can deliver a balanced taste and sweetness thanks to a reduced release of free sugars.

Digestive Health

Nurica™ generates >1.6% of GOS fiber in situ, the main fiber used in infant formula with known bifidogenic activity.

Sustainability

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

Bonlacta™

DuPont™ Danisco® Bonlacta™ - a new high-purity lactase that can hydrolyze lactose faster under refrigeration and high-temperature conditions, and delivers a final product with an outstanding clean taste

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.

Nurica™

Nurica ™ All-in-one enzyme solution that enables low sugar, high fiber and lactose-free dairy products

Versilk™ Enzyme

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