Dairy

Maturase B

Animal origin Lipase

Accelerates maturation process and enhances flavor.

Chymolab XL 600

Chymosin

Pure chymosin. High performance thermolabile.

Chymolab XL 1000

Coagulant

Thermolabile. Higher output. High quality whey.

Chymolab XL 750

Coagulant

Thermolabile. Higher output. High quality whey.

Chymolab TL 2200

Coagulant

Powder. Thermosensitive. Higher output. High quality whey.

Granolact 6500 L

Pure lactase

High purity and performance. Origin Kluyveromices lactis.

Lactozym 2600 LS

Sterile Lactase

High purity and performance. Origin Kluyveromices lactis.

Lactlow L

Pure lactase

Exclusive lactase, with best performance in the Market. Faster hydrolysis and higher pH resistance. Origin Bacillus licheniformis.

Saphera 900 LS

Sterile lactase

Exclusive lactase, with best performance in the Market. Faster hydrolysis and higher pH resistance. Origin Bacillus licheniformis.

Granoferm Group 100

Mesophilic dairy culture

Homofermentative culture with mild flavor and medium acidification. Destined to soft and semi-hard cheese.

Granoferm Group 200

Thermophilic dairy culture

Thermophilic culture for yogurts and leavened dairy beverages with medium to high viscosity. Low post acidification.

Granoferm Group 300

Mixed dairy cultures

Mixed culture (mesophílic and thermophílic) heterofermentative. Diacetyl production.

Granoferm Group 400

Thermophilic dairy culture

Homofermentative culture, mild flavor and medium proteolysis.

Granoferm Group 800

Bioprotection dairy culture

Bioprotector culture for microbiological control in fresh cheese and leavened beverages.

Granoferm

Taylor made

Development of Taylor made dairy culture.

Nisilab

Nisin

Natural preservative. Origin: Lactococcus lactis subsp. Lactis.

Nisilab Plus

Nisin

Natural preservative of higher concentration. Origin: Lactococcus lactis subsp. Lactis.

Natamilab

Natamicin

High efficiency antifungal. Origin: Streptomyces natalensis.

Lisolab

Lysozyme

Natural preservative, extracted from egg white. Prevents late stuffing in cheese.

Granosalt 9

Emulsifying salt

Indicated to creamy cheese of high creaminess and viscoelastic texture (medium/long yarn).

Granosalt 10

Emulsifying salt

Indicated to creamy cheese of high creaminess and viscoelastic texture (short/medium/long yarn).

Granosalt K

pH corrector salt.

pH corrector for melted cheese.

Granosalt T

pH corrector salt.

pH corrector for melted cheese.

Natural Coatlab

Colorless coating

Available in different viscosities and pH. Allows shelf life extension by inhibiting mold and yeast growth.

Yellow Coatlab

Yellow coating

Available in different viscosities and pH. Allows shelf life extension by inhibiting mold and yeast growth.

Black Coatlab

Black coating

Available in different viscosities and pH. Allows shelf life extension by inhibiting mold and yeast growth.

Labmix IO 01

Stabilizing systems

Stabilizing and thickener system for leavened products.

Labmix IO 02

Stabilizing systems

Stabilizing and thickener system for leavened products.

Labmix CRR 01

Stabilizing systems

Stabilizing and thickener system for creamy cheese.

Labmix

Stabilizing systems

Stabilizing and thickener system for leavened products.

Lactic Acid

Acidity adjuster

Lactic acid 85% for cheese, yogurt, among others.

The labels serve to certify the origin of a cheese. 
They are produced from milk protein and stained with food paint.