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Enzymes used in dairy applications include:

• Milk-clotting enzymes or rennets
• recombinant fungal and bacterial rennets for cheese manufacture
• fungal lactases for the manufacture of some milk products with reduced content of lactose
• proteinases for accelerated cheese ripening for good flavour and textural development
• proteases to reduce allergic properties of cow milk products for infants
• lipases for the development of lipolytic flavours in specialty cheeses.

Our products are of an exceptional purity due to the quality of the raw material and the "Ion exchange chromatography" purification system employed. New Zealand natural calf rennet is recognized world wide as the best product of its kind available. Our natural calf rennet powder was developed in 1942 and is being manufactured using a freeze-drying process.

Besides rennet, we market a variety of lipases and pancreatic enzymes.

Lingual lipases from calf, lamb and kid goat sources are available in powder form as well as a purified liquid. Most natural lipase products on the market today, contain ground up animal tissue and can have a high plate count. Not so with our RENCO lipases. Both liquid and powdered lipases are true soluble extracts (freeze dried, in the case of lipase powder).

Products:

Rennet	RENCO Natural Calf Rennet in liquid and powder for milk coagulation - natural New Zealand calf rennet powder freeze dried - >90% chymosin. Activity: 1:100 000 (1100 IMCU/g)
Lipase	RENCO PGE Powder - lingual lipase for milk fat flavour modification Lingual lipases from calf, lamb and kid goat sources are available in powder form as well as a purified liquid. The liquid form in particular, is proving to be a big winner with cheese makers as it is much more convenient to use than the powder. RENCO lipases contain no ground up animal tissue that can have a high plate count. Both liquid and powdered lipases are true soluble extracts (freeze dried, in the case of lipase powder).
Bate	RENCO TANZYME Pancreatic Bate - natural extract of lamb pancreas for leather production A liquid extract of lamb pancreas containing both proteolytic and lipolytic enzymes that is effective in the "bating" process of pelt and hide processing, to flatten the grain surface. Being an animal extract, this preparation is not as aggressive as most bacterial bates, and being liquid is easily dosed into processing drums, either manually or automatically. The liquid preparation also reduces the Health risk to operations staff that is inherent in the use of powdered proteolytic bating preparations.
Pancreatic Enzymes	RENCO Pancreatin and RENCO Endozyme Aqueous food grade extracts of porcine pancreas, filtered and stabilized as a liquid. The products are slightly cloudy, light brown liquids. These liquid products are readily miscible with water and may be dispensed by pump. The hazards associated with active proteinases are reduced as the products are non-drying and non-dusting.
Pancreatin	Enzyme composition: Lipase, amylase, and proteinase. The major endolytic proteinases are trypsin, chymotrypsin and elastase I and II. The preparation also contains carboxypeptidases A and B (exolytic). Renco Liquid Pancreatin is standardised to a trypsin activity of 250 000 BAEE units/mL. One mL is approximately equivalent to 1 gram of 3.5 X USP pancreatin powder.
Endozyme	Enzyme composition: The endolytic proteinases trypsin, chymostrypsin and elastase I. Renco Liquid Endozyme is standardized to a trypsin activity of 250 000 BAEE units/mL (equivalent to 85 250 USP trypsin units/mL) The chymotrypsin activity is not standardized but falls within the range of 1050 to 1250 BTEE units/mL. The USP ratio is 2500: 473-564

Contact Danlac for info/pricing