Enzyme systems
Enzyme systems are offered to either supply flavor to cheese or dairy applications or to coagulate cheese milk.
Lipase
Pre-gastric lipase enzymes are sourced primarily from young ruminant animals and provide specific flavors traditionally found in high flavored cheeses like Romano, Feta and Provolone. These products are available in both kosher and non-kosher formats. Animal sources of the enzymes include calf, kid goat and lamb. Microbial (non-animal) enzymes manufactured from fermentation of Rhizomucor pusillus are also available. Lipase enzymes are used to speed-up the cheese ripening process as well as to enhance flavors. Lipase enzymes are also vital in the production of enzyme modified cheese (EMC).
Italase® C Lipase
Sourced from calf, this lipase provides creamy buttery notes.
Capalase® K Lipase
Kid goat is the source of this lipase enzyme that gives a strong, peppery, vibrant flavor.
Capalase® L Lipase
This lamb lipase offers a sharp, lingering, peccorino profile.
Capalase® KL Lipase
A blend of kid and lamb lipase enzymes is used in Romano style cheeses.
KSHRASE® C Lipase
An exact match of Italase® C in a kosher version.
KSHRASE® KM Lipase
A blend of kosher calf and microbial lipase enzymes allow a close match to kid goat.
KSHRASE® L Lipase
An exact match of lamb lipase in a kosher version.
KSHRASE® KML Lipase
Blend of KM and L to closely match the KL in a kosher version.
KSHRASE® MBL-NA Lipase
Kosher microbial blend for use when animal-based ingredients are not desirable.
Capalase® Lipase
Lipase with rennet in a pourable form for use in traditional aged Italian cheese varieties.
Coagulants
Coagulants are all currently non-GMO products and are either animal sourced or made via fermentation. Coagulant selection is based upon the type of cheese being produced, the source of the milk solids to be coagulated and cheese yield requirements.
American SF-100 Veal Rennet
Extracted from calf vells, with a high level of chymosin, providing high yields and consistent results.
Emporase® Rennet (Rhizomucor miehei)
Good, economical selection for low moisture cheeses where yield is important.
Imperial Chees-zyme® Rennet (Rhizomucor miehei)
This microbial coagulant consistently performs as well as chymosin. Cheeses have been aged over 18 months with good results and yields are competitive.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
Cargill leads the industry in cheese making technology. Our bulk culture media and cultures for natural cheese provide processors with the flavor development and yields to satisfy their customers.