Flavor and fragrance manufacturer dsm-firmenich announced the launch of MaxirenEVO, a coagulant enzyme designed for cheese applications. The enzyme is produced using fermentation technology and targets alpha s-1 (as1) casein to deliver better texture and flavor development.
According to the company’s press release, MaxirenEVO converts as1 casein into as1-i casein, which leads to faster curd knitting, better moisture distribution and improved emulsification. Further, MaxineEVO performs well at low pH levels, making it ideal for mozzarella production.
“The cheesemaking industry faces mounting pressure to adopt sustainable, resource-efficient processes while catering to consumer expectations for consistent quality,” said Ardy van Erp, business director of cheese at dsm-firmenich. “With MaxirenEVO, we’re delivering exactly what cheesemakers need: unprecedented flexibility, superior performance and the ability to meet growing demand for pizza-perfect cheeses that stay golden after cooking and deliver a melt-in-the-mouth stretch, even at the end of their shelf life.”
dsm-firmenich’s press release also states that MaxirenEVO ensures no residual enzyme activity after processing.
