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Rennet & Enzymes

brunch1.jpgPromising more cheese for your money is a rather bold thing to do, given the technological advances that have been made in cheese making in recent years. No partner to the world's cheese makers is in a better position to know that than Chr. Hansen, who began selling rennet of uniform, reliable quality to the cheese industry 128 years ago. Today they are the global market leader in this specialized sector, supplying a comprehensive range of extracted and fermented enzymes to cheese producers large and small all over the world.

Because of our long experience and ongoing research and development programs, we have a detailed expertise in all aspects of the cheese making process - from basic lactic biochemistry, through the marriage of milk, enzyme and culture (also one of our specialties) to practical issues such as production-area layout and logistics.

*You will notice all prices display as $0.00. As part of our agreement with Chr. Hansen we cannot display prices thus after you order you will recieve a full order confirmation containing all prices and freight charges via email. For any pricing or product enquiries please contact us.

  • Calsol
    Choose Options Calsol
    Calsol is a fifty percent Calcium Chloride solution which aids in coagulation when the mineral content of the milk is out of balance. During the lactation cycle of an animal, mineral levels will vary as the volume of milk...
  • CHY-MAX® Extra 600 NB
    Choose Options CHY-MAX® Extra 600 NB
    Chymosin is nature's own enzyme for clotting milk. CHY-MAX® is a 100% pure chymosin coagulant produced by fermentation, which offers important benefits: - High milk clotting performance - The highest specific...
  • CHY-MAX® Plus
    Choose Options CHY-MAX® Plus
    Chymosin is nature's own enzyme for clotting milk. CHY-MAX® is a 100% pure chymosin coagulant produced by fermentation, which offers important benefits:  - High milk clotting performance - The highest specific...
  • Ha-Lactase 2100
    Choose Options Ha-Lactase 2100
    With the use of Ha-Lactase, dairy products can be made available for consumers suffering from intolerance and malabsorption. Another advantage of using Ha-Lactase is that the sweetness of the product increases without the...
  • HANNILASE® XL 730 NB
    Choose Options HANNILASE® XL 730 NB
    HANNILASE®is a microbial coagulant produced by fermentation with the fungus Rhizomucor miehei. This microbial rennet is true vegetarian, GMO free and offers high proteolytic activity. Ha-Lactase is produced by...
  • Lipase 1.2kg
    Choose Options Lipase 1.2kg
    Lipase is an enzyme added to cheese milk to help break down fat in cheeses like Feta and Parmesan. It imparts a picante flavour in the finished product.
  • NATUREN® 280 D/S
    Choose Options NATUREN® 280 D/S
    Chr. Hansen's NATUREN® 280 D/S is a double strength animal rennet manufactured from extracts of the fourth stomach (vells) of calves or adult bovines. Using vells from selected areas, we extract and purify the...