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Naturally occurring enzyme / Non-GMO / Vegetarian

Cultured Dairy Products
- Replaces starch & gelatin
- Increases gel stability
- Improves creaminess & viscosity
- Reduction of syneresis
- Increases storage stability

Cheese
- Increase yield
- Increase curd strength
- Physical structure unchanged
- Shelf-life unchanged
- No impact to flavor

Other Dairy
- Improved physical properties of cream shakes
- Obtaining gelled concentrated milk as an ingredient for dairy desserts
- Increase in gelling properties and increased incorporation of air in ice cream