Class: Catalase
Format: Liquid
Catazyme® - Cheese
Catazyme® - Cheese
Catazyme® helps your cheeses develop distinctive textures and flavors. It does this by removing unwanted hydrogen peroxide from milk used in cheese production.
Product features, details and benefits
Strength
Removes unwanted hydrogen peroxide
Bacterial cultures play a key role in developing the flavor and texture of cheese. Hydrogen peroxide inhibits their activity. This product removes hydrogen peroxide by dismutating it into dioxygen and water.
25000 CIU/g
Removes unwanted hydrogen peroxide
Bacterial cultures play a key role in developing the flavor and texture of cheese. Hydrogen peroxide inhibits their activity. This product removes hydrogen peroxide by dismutating it into dioxygen and water.
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
Liquid
Catazyme® - Cheese
Accelerates ripening
Removes unwanted hydrogen peroxide
Suitable for producing cheese flavorings
Liquid
Flavourzyme® - Cheese
Accelerates ripening
Removes unwanted hydrogen peroxide
Suitable for producing cheese flavorings
Liquid
Palatase®
Accelerates ripening
Removes unwanted hydrogen peroxide
Suitable for producing cheese flavorings
Testing one of our products in your own production is the best way to experience all the benefits. Request a free sample below.
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