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DSM-Firmenich has unveiled MaxirenEVO, a novel coagulant enzyme aimed at enhancing the cheese production process. This latest innovation addresses several challenges faced by cheesemakers, including the demand for improved texture, flavour and processing flexibility.
MaxirenEVO is engineered using advanced fermentation technology to specifically target alpha s-1 (αs1) casein, facilitating a precise conversion into αs1-i casein. This transformation leads to faster curd knitting, better moisture distribution, and enhanced emulsification, crucial for maintaining the integrity of cheese throughout its shelf life.
The cheese manufacturing sector is increasingly pressured to adapt to evolving quality standards while maximising efficiency and sustainability.
MaxirenEVO aims to provide a comprehensive solution by improving yield and sliceability, thereby allowing cheesemakers to respond effectively to market demands. Its low proteolytic activity ensures that the cheese retains its structure and smoothness, minimising losses due to cutting issues or texture degradation.
Ardy van Erp, business director for cheese at DSM-Firmenich, noted the importance of this innovation in meeting the industry's needs: “The cheesemaking industry faces mounting pressure to adopt sustainable, resource-efficient processes while catering to consumer expectations for consistent quality”.
Notably, MaxirenEVO performs well at low pH levels, making it particularly suitable for fast-processing applications such as mozzarella production. It also guarantees no residual enzyme activity post-processing, enabling cheesemakers to diversify their product lines without sacrificing quality.
The enzyme enhances cheese meltability by improving water distribution, fat emulsification and protein structure, resulting in superior texture and visual appeal.
Moreover, by increasing moisture retention by up to 1.7%, cheesemakers can produce higher yields from the same amount of milk, contributing to a reduction in carbon emissions by approximately 1.6% compared to earlier fermentation-produced coagulants.