Enzymes in dairy

The dairy industry is evolving - are you?

Break through the status quo to transform challenges into growth opportunities. You have the opportunity to minimize the use of chemicals in processing, to switch to low-cost feedstock, and to squeeze even more oil.

It’s time for you to expect more.

See our enzymatic solutions

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Enzyme solutions for dairy

Looking for more solutions?

Novozymes and Chr. Hansen have joined forces to create Novonesis. This means that we can now offer you even more solutions within dairy.

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Your dairy products, but naturally better

Extract the magic hidden deep inside raw dairy by unlocking its true elemental qualities. Leverage your dairy’s true potential for superior texture and taste, health-related benefits, and label-friendly and sustainable products that satisfy modern consumer expectations.

Consumers want more. You can provide it to them.

Deliver more than an affordable, great-tasting dairy product; see how to make clean-label dairy products that contribute to your consumers' overall health by means of less added sugar, more protein, and higher fiber content.

Our booklet is all you need - market insights, an overview of product claims and health benefits, and solutions that help grow your business - all in one place.

Download booklet

Low-allergenic, Kosher/Halal infant formula

First life-stage infants rely on milk for their source of protein, but they are not always able to digest milk protein. Hypo-allergenic milk formula (HA) ensures that infants get the nutrients they need.

Explore Formea®

Cheese

Enzymes are an economical way to process and ripen cheese, while imparting distinct, high-quality flavors and texture profiles.

Check our cheese solutions

Tasty oat-based beverages

Using oats to produce a dairy-alternative is an all-win situation. They’re easy to source, nutritious and popular, proving to be an opportunity-rich space for modern dairy producers.

Get tools for your oat milk production

Improve texture in yogurt

Low-fat yogurt is prone to syneresis. Adding modified starch or gelatin is one way to prevent whey separation in low-fat yogurts. But these stabilizers lengthen products’ ingredients lists, which is not a consumer-attractive option.

Check our yogurt solutions

Increase fiber in yogurt

59% of consumers are more likely to buy dairy products with higher fiber content, according to a Novozymes/Lindbergh study. At the same time, consumers want to cut their sugar intake.

Reduce sugar in milk

An increasing focus on healthy eating is driving growth in low-sugar milk. With enzymes, uncover the natural qualities of your dairy while delivering delicious and healthier milk that satisfies your consumers.

Improve taste in whey protein

Novozymes commissioned Conjoint.ly to survey ~2000 protein consumers in the US and UK. This insight paper evaluates end-consumer awareness and perception of whey protein hydrolysates.

Improved cheese flavors (EMC)

With our enzymes you can get deep, authentic cheese flavor for a range of applications in mere hours. They help you develop a wide variety of profiles.

Reduce sugar in yogurt

Consumers focus on health when they shop for food, and yogurt is no exception. That’s why many opt for low-fat, low-sugar, and high-fiber yogurts.

Improve texture in white cheese

With our enzymes you can get deep, authentic cheese flavor for a range of applications in mere hours. They help you develop a wide variety of profiles.

Your trusted innovation partner

Novozymes is your trusted partner and all-rounded enzyme supplier for dairy with best-in-class capabilities and the broadest portfolio in the industry, including enzymes with unique functionalities and enzymes suitable for organic production.

Lactose-free milk

After infancy, an estimated 65% of the world's population is less able to digest lactose. Certain populations tend to have higher rates. For example, people of East Asian descent have rates between 70% and 100%.

Plant-based yogurt

Consumers are expecting a high protein content from yogurt alternatives. But they’re also not willing to compromise on the sensory experience.

Lactose-free yogurt

After infancy, an estimated 65% of the world's population is less able to digest lactose. That means that a large part of the world's population could benefit from lactose-free dairy.

Stay on top of trends in dairy

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