Maxilact®, Enzymes

Product description

Characteristics: Lactase for lactose hydrolysis, used for creating lactose free or lactose reduced cheeses. It is used in the following cheese types: Cheddar, White cheese, Soft cheese, Swiss Cheese, Cottage Cheese, Dutch cheese, Hard cheese, Pasta Filata. Benefits: Functionality, Constant quality, Flexibility. Contact us for more information.
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Specifications

Categories Proteins
Origin Jamaica
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Maxilact®, Enzymes

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