For milk processing and cheese making companies ADVANTA LLC provides wide range of enzymes and antimicrobial preparations by Turkish company Mayasan
Milk-clotting enzymes for cheese and curd manufacture:
Enzymes line "Renmax" - based on 100% of chymosin – dry and liquid forms;
Enzymes line "Renna" - natural rennet enzyme – composed of 95% chymosin and 5% pepsin;
Enzymes line "Valiren" - microbial milk-clotting enzyme – dry and liquid forms.
Enzymes line "Valiren" - microbial milk-clotting enzyme – dry and liquid forms.
Antimicrobial preparations:
Preparations line "Valizin" - based on nisin – prevents the growth of undesirable microflora, especially effective against Gram-positive bacteria and bacterial spores;
Preparations line "Pimalak" - based on pimaricine – is well – suited for outward treatment of cheese heads by submersion or atomization as well as for treatment of shelves. Its activity is aimed at suppression of yeasts and molds of wide spectrum.
Preparations line "Pimalak" - based on pimaricine – is well – suited for outward treatment of cheese heads by submersion or atomization as well as for treatment of shelves. Its activity is aimed at suppression of yeasts and molds of wide spectrum.
Lactase enzyme "Mayalact" - for lactose hydrolysis in milk and dairy products as well as for making low–lactose products.
Mayalact – it is a highly purified β-galactosidase (lactase) enzyme obtained by yeast fermentation of Kluyveromyces lactis.
Mayalact can be used to “pre-digest” lactose in foods. Our clients successfully use Mayalact for the production of milk and milk drinks, yogurt, cheeses, soft cottage cheese, cream, ice cream and desserts
Mayalact – it is a highly purified β-galactosidase (lactase) enzyme obtained by yeast fermentation of Kluyveromyces lactis.
Mayalact can be used to “pre-digest” lactose in foods. Our clients successfully use Mayalact for the production of milk and milk drinks, yogurt, cheeses, soft cottage cheese, cream, ice cream and desserts
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