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