Chr Hansen
YO-FAST 88 Freeze-dried 200 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
Calf lipase 80 LFU/g 1 kg (SpiceIT® AC )
SpiceIT® AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Lamb lipase 80 LFU/g 1 kg (SpiceIT® AL)
SpiceIT® AL is a lipase originating from the epiglottis of freshly slaughtered lambs which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Kid-goat lipase 80 LFU/g 1 kg (SpiceIT® AG)
SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)
SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.
The production organism is kept under contained condition and is not present in the final product.
The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
