MARZYME®
Our cost-effective non-GM microbial coagulants ensure consistent milk clotting for high quality cheese production.​

MARZYME® coagulants ensure an easy, speedy, and effective milk clotting process for cheese production. MARZYME® coagulants are pure and free of amylase and lipase side activity, allowing cheese makers to achieve consistent quality and avoid off-flavor formation. With different grades of MARZYME® available, controlling proteolysis, bitterness and whey quality is easy. This allows MARZYME® to be used in a broad range of processes, including pizza cheese making.​

Key Benefits
  • Fast and consistent milk clotting​

  • Non-animal, non-GMO origin – suitable for vegetarians​

  • Available in various concentrations and package sizes, as well as liquid or powder formulations for flexibility and ease of use​

MARZYME® Liquid Microbial Coagulants for Cheese Production

Product

Benefit

Application

Marzyme®10

Marzyme® 15

Marzyme® 50

Marzyme® 55

Marzyme® 55PF Organic

Marzyme® II 2500

Fast, consistent milk clotting

All cheese types

Marzyme® 150 MG

Marschall® M2.5/100

Specially designed for small volume cheese making

All cheese types

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Sustainability

IFF Dairy enzymes contribute to healthier diets by enabling the production of foods that are lactose free, reduced in sugar and enriched in prebiotic fiber.

Our baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals:

2 Zero hunger

3 Good health and well-being

12 Responsible consumption and production

13 Climate action

Connect with us
Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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