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




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

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.



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


Related Products

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™ Animal Rennet defined strength chymosin and/or pepsin coagulants for traditional cheese making.
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.
Our cost-effective non-GM Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for high quality cheese production.
Nurica ™ All-in-one enzyme solution that enables low sugar, high fiber and lactose-free dairy products

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