Lipase
Pregastric lipases are enzymes used to enhance the flavor of cheeses, enriching them with distinctive aromas. Calf lipases provide a sweet and slightly tangy flavor, lamb lipases impart a more pronounced taste, while goat kid lipases deliver a strong and spicy flavor.
Clerici lipases are a completely natural source of flavor, they give cheese a richer aroma, allow for shorter aging times, and provide maximum control over the production process.
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Probiotics for the food industry
Probiotic bacteria (from the Greek pro-bios, “in favor of life”) are a specific group of lactic ferments able to have a beneficial action on the whole body starting from the colonization of the intestine.
Non-starter lactic acid bacteria – NSLAB
“Secondary bacterial flora” (or NSLAB, Not starter lactic acid bacteria) is a term that encompasses a particular category of lactic ferments that do not intervene in the initial fermentation stage, but on the secondary stages of dairy production.
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Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.
Lactase
Lactase is a natural enzyme that is produced in the early stages of life in mammals and which is able to split lactose into two monosaccharides (glucose and galactose) and ensure its controlled elimination or reduction.