Coagulants are enzymes that break down kappa casein, part of the milk protein. This breakdown results in cheese curd formation, which is the key in coagulation.
All over the world, large as well as small dairies benefit from our broad portfolio of coagulants as well as our expertise in selecting the optimal coagulant to meet their needs. The coagulant plays a key role, when it comes to yield, cheese maturation and optimization of the whey stream. It ultimately directly influences the cost and quality of the end product.
How can we help?
Chr. Hansen offers a wide range of animal and fermentation produced coagulants (all in different formats) and our products cover coagulation requirements for all cheese types.
