Mayozyme® is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese. The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavours and odours and ultimately the cheese can break.
Mayozyme® is available in liquid and granula forms.
|Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
|Halal; Health & Safety (GMP, HAACP and equivalents); Kosher
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