The cheese maker has the availability of a broad range of coagulants, which allows him to select the ideal coagulant for every cheese type, and to meet customer demands. DSM as a leading manufacturer of all three basic types of coagulant - Fermentation Produced Chymosin (FPC), microbial coagulant and animal rennet- is able to offer the broadest portfolio in coagulants and can advise the cheese maker to choose the best coagulant for his application. DSM is the top manufacturer, and the preferred supplier of coagulants to the dairy industry world wide, with high quality products and technical support to match.

In addition DSM supports the cheese maker with a range of lipases both animal derived and fermentation produced. Our cheese ripening enzyme range brings you controlled cheese flavour development.
Our expertise reaches far beyond cheese. To help meet the world's demand for low-lactose dairy products, DSM developed Maxilact^®. This lactose-splitting enzyme efficiently converts lactose into the nutritionally acceptable sugars, glucose and galactose. With this technology, the production of low-lactose milk, yoghurts, spreads, and desserts is made possible and practical.

Fromase® - A Rhizomucor miehei microbial coagulant. Available in liquid, granulate and tablet formulations in various activities. - Generally applicable - Non-GMO - Vegetarian - Kosher and Halal.

Maxilact® - A fermentation produced lactase from the dairy yeast Kluyveromyces lactis. Available in liquid presentations in different strengths. - Hydrolyzed milk and low lactose milk products such as yoghurt, desserts and dulce de leche. - Non-GMO - Kosher and Halal.  
Visit the dedicated Maxilact® website and find out more on our latest innovation in low lactose, Maxilact^® LGX .

Piccantase® - A range of lipases both animal derived and fermentation produced. Available in different concentrations and in a variety of presentations. - Italian cheeses, blue cheese types, feta cheese - Kosher and Halal (fermentation produced).

Maxilact® DELVO®-YOG - A perfect partnership between our pure lactase enzyme and Flow Velvet yoghurt culture, now available as one innovative solution. It offers yoghurt manufacturers to produce premium, better-for-you yoghurt concepts that deliver a natural sweetness, without adding sugar.
Visit the dedicated Maxilact® website and find out more on our latest synergistic innovation.

MaxiBright™ - A new innovative enzyme-based ingredient allowing clean flavour annato elimination. Available in liquid formulation. Applicable in whey. - Several patents pending.

MaxiCurd™ - A new granulated protein hydrolysate range specifically developed to improve curd strength and boost cheese yield. A completely clean label technical processing aid, it appeals to manufacturers looking to maximise cheese texture, taste and yield.

Maxiren® - A pure fermentation produced chymosin from Kluyveromyces lactis. Available in liquid and granulate formulations in various activities. - All cheeses including top-brand cheeses - Vegetarian - Kosher and Halal.

Suparen® - A microbial coagulant from the fungus Cryphonectria parasitica. Available in liquid presentations. - Hard cheeses (e.g. Emmental) - Vegetarian - Kosher and Halal.

Delvoren®/Caglio Camoscio® - Animal rennet. Available in liquid, powder and paste presentations in various compositions and strenghts. - Various cheeses including DOC cheeses - Traditional cheeses.

Accelerzyme® - A range of proteases and peptidases for distuingishing and accelerating cheese flavour development. - All types of natural ripened and enzyme modified cheeses. - Non-GMO - Kosher and Halal.