dsm-firmenich launches coagulant enzyme for cheese
Credit: dsm-firmenich
dsm-firmenich of the Netherlands has developed MaxirenEVO, a coagulant enzyme designed for cheese production. It is fermentation technology engineered and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavour development, improved yields, and increased processing flexibility, the company says.
One feature of MaxirenEVO is its ability to convert αs1 casein into a αs1-i casein, leading to faster curd knitting, higher water binding, 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 combination of features results in cheese with a uniform texture throughout its lifespan. It enables cheese makers to slice and shred the 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.
The coagulant also performs well at low pH levels, making it ideal for fast-processing applications such as mozzarella production, where pre-acidification is commonly used. It also ensures no residual enzyme activity after processing, allowing cheese makers to diversify revenue streams without compromising quality.
MaxirenEVO aids cheese melting by improving water distribution, fat emulsification, and protein integrity, resulting in better 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.
By targeting αs1 casein with precision, MaxirenEVO contributes to a clean, robust cheese flavour without bitterness. By increasing moisture retention by up to 1.7%, cheese makers can produce more cheese from the same amount of milk.
