CHY-MAX® has established itself as a market leader in virtually all cheese-producing countries. Because CHY-MAX® coagulants have a highly pure composition, they can be used to optimize cheese production process and obtain high cheese quality. CHY-MAX® offers high milk-clotting performance and well balanced flavor and texture development.
CHY-MAX® is often referred to as a first-generation fermentation-produced chymosin (FPC), which was introduced to cheese producers in 1990.
Veuillez noter que cette partie du site n’est disponible qu’en Anglais
