dsm-firmenich has recently launched Maxiren®EVO, the latest breakthrough in coagulant enzymes designed to transform cheese production. Maxiren®EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.
Today’s cheese manufacturers face multiple challenges, from evolving quality requirements and demand for enhanced texture and taste, to improving sliceability and shredding and optimizing whey value—all while ensuring efficient and sustainable production. Maxiren®EVO helps cheesemakers tackle these modern-day hurdles with one solution. Maxiren®EVO is part of the Maxiren® range, a complete portfolio of 100% pure chymosin enzymes produced by fermentation.
Ensures uniform cheese texture
A standout feature of Maxiren®EVO is its ability to precisely convert αs1 casein into a αs1-i casein, leading to fast curd knitting, superior water binding, better moisture distribution, and improved emulsification. At the same time, its low proteolytic activity ensures the cheese retains its structure and smoothness throughout its shelf life, preventing cutting losses, stickiness, or texture degradation.
This unique combination of features results in cheese with a uniform texture throughout its lifespan. Maxiren®EVO enables cheesemakers to slice and shred their cheese earlier into maturation, providing greater flexibility in processing. Additionally, it helps maintain a high-quality texture throughout the cheese’s shelf life, allowing it to be processed and sold even in its later stages—preserving quality for the long term.
Maxiren®EVO also performs exceptionally well at low pH levels, making it ideal for fast-processing applications like mozzarella production, where pre-acidification is commonly used.
Enhance meltability and appearance of cheese
Maxiren®EVO enhances cheese melting by improving water distribution, fat emulsification, and protein integrity, resulting in superior texture, stretch, and appearance. It also prevents hot spots and ensures uniform browning, while its impact on emulsification enhances stretchability by maintaining protein structure and reducing oiling off. This leads to long, smooth strands of melted cheese, a consistent golden-brown surface, and a refined mouthfeel after baking.
Enhance taste and sustainability
By targeting αs1 casein with precision, Maxiren®EVO stimulates flavor formation, contributing to a clean, robust cheese flavor without bitterness. In addition to optimizing cheese quality, Maxiren®EVO also increases moisture retention by up to 1.7%, thereby allowing cheesemakers to produce more cheese from the same amount of milk. This translates to a reduction in carbon emissions of approximately 1.6% compared to first generation fermentation-produced coagulants.
dsm-firmenich is committed to being a trusted partner for cheesemakers, offering technical expertise and tailored solutions to help optimize production processes. The company provides a suite of services, including process scans, coagulation optimization, and troubleshooting support, ensuring its customers achieve the best possible results.
For more information, click on: DSM Food & Beverage
