Catalase, Liquid

Catazyme^®

Catazyme^® helps your cheeses develop distinctive textures and flavors. It does this by removing unwanted hydrogen peroxide from milk used in cheese production.

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Description Details

By using Catazyme^® to remove residual hydrogen peroxide from milk used in cheese production, you allow healthy bacterial cultures to thrive. These give your cheese distinct flavors and textures.

Strength

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^®

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Flavourzyme^®

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Palatase^®

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Accelerates ripening

Removes unwanted hydrogen peroxide

Suitable for producing cheese flavorings