Catalogue

Microbial enzyme for the production of cheese and cheese products.

• Ensures the stability of the cheese making process, which is very important in the conditions of variable quality of input raw materials;
• Increases the yield of cheese;
• Improves organoleptic properties and structure of a product;

100% liquid chymosin.

• Has a pronounced highly specific cleaving effect on kappa-casein, which leads to good clot formation and minimal loss of protein with serum;
• Cost-effective from a direct calculation of price-dosage;
• Increases product yield;

Liquid concentrate of high-quality lysozyme enzyme. The drug is obtained by fermentation.

• Wide antimicrobial activity – acts bactericidal on Gr + and Gr- bacteria;
• Used in the dairy industry to prevent “early” and “late” swelling of cheese, protect products from coliform bacteria and the growth of QMAFAnM;
• Does not cause allergies;
• Does not affect the microflora of the yeast. Allows full development of propionic acid bacteria in large porous cheese.

Natural enzyme transglutaminase, obtained biotechnologically as a result of the activity of certain types of microorganisms.

• Increases the yield of sour milk cheese up to 20%;
• Reduces syneresis;
• Stable in a wide range of pH 0 - 9.0;
• Improves the texture of yogurt and sour cream, whitens cheese grain;
• High purity of the enzyme.

Preparation of galactosidase (lactase), isolated by fermentation.

• Prevents the formation and growth of large crystals of milk sugar during storage of canned milk;
• Helps to increase the viscosity of the product;
• The drug is highly purified and concentrated;
• Stable in operation.

Innovative fungicide preparation to protect food from yeast and mold. Stable aqueous suspension.

• High suspension stability and low sedimentation rate;
• Minimal influence of the human factor: constant concentration of working solutions, uniform distribution of crystals of the active substance on the surface of the product;
• Reliable operation of irrigation equipment: the drug does not clog the nozzle;
• Stops the growth of yeast and molds, thereby maintaining or extending the shelf life of finished products. Protection against mycotoxins;
• Does not affect the bacteria involved in fermentation;
• Does not affect the taste, aroma and colour of products.

One of the most effective and safe drugs that prevent the growth and development of yeast and mold in a number of products. It is a natural antimycotic obtained in the process of fermentation of bacteria.

• Prevents food poisoning: protecting food from mycotoxins;
• Maintenance / extension of shelf life: active fungicide stops the growth and development of yeast and mold;
• Cost-effectiveness: high activity and stability at low concentrations;
• Selective action: does not affect bacteria involved in fermentation;
• Preservation of native organoleptic characteristics of products: the drug does not affect the taste, smell and colour of the finished products.

Natural inhibitor of gram-positive bacteria, allows you to control the rate of QMAFAnM, souring, products bulging.

• Decontamination of soft cheese brines;
• Prevents the spoilage of mozzarella, suluguni, kalyatta;
• Protection of oils, spreads from growth of QMAFAnM;
• Used as a control of milk souring, acidity increase (STOP- effect) of dairy products.

Liquid concentrate of high-quality lysozyme enzyme. The drug is obtained by microbiological synthesis by fermentation.

• Wide antimicrobial activity – acts bactericidal on Gr + and Gr- bacteria;
• Used in the dairy industry to prevent “early” and “late” swelling of cheese, protect products from coliform bacteria and the growth of QMAFAnM;
• Does not cause allergies;
• Does not affect the microflora of the yeast. Allows full development of propionic acid bacteria in large porous cheese.

Innovative solution for the comprehensive protection of food products from microbiological spoilage. Biological preservative based on natural compounds.

• Highly effective against all types of microorganisms (Gr + and Gr-bacteria, molds and yeast);
• Extends the shelf life of foods and inhibits the growth of pathogens (Listeria, Salmonella, Escherichia coli, etc.);
• Thermostable in any heat treatment process;
• Does not affect the organoleptic properties of the products;
• Easy to use.

Olive cellulose extract, rich in polyphenols, which prevents lipid peroxidation in a variety of foods.

• Prevents oxidative rancidity;
• Promotes the preservation of organoleptic characteristics of the product;
• Extends the shelf life;
• Antibacterial and bacteriostatic effects;
• Anti-acrylamide, prevents carcinogenesis;

Natural antioxidant made from rosemary leaves, in which most of the characteristic odor and aroma are removed.

• Does not have negative effect on the taste, smell and colour of the product;
• Prevents oxidative rancidity;
• Promotes the preservation of organoleptic characteristics of the product throughout the entire storage period;
• Extends the shelf life of the finished product.

• Give the desired colour to the food;
• Do not affect the taste and aroma of products;
• Have high stability.

• Give the desired colour to the food;
• Do not affect the taste and aroma of products;
• Have high stability.

• Give the desired colour to the food;
• Do not affect the taste and aroma of products;
• Have high stability.

• Give the desired colour to the food;
• Do not affect the taste and aroma of products;
• Have high stability.