In a significant leap forward for the cheese industry, DSM-Firmenich has introduced MaxirenEVO, an innovative coagulant enzyme. This cutting-edge solution addresses key challenges in cheese production, such as enhancing texture and flavor while providing greater flexibility in processing. Through advanced fermentation techniques, MaxirenEVO targets specific proteins to optimize moisture distribution and emulsification, improving the overall quality of cheese products.

Advanced Enzyme Technology Transforms Cheese Manufacturing

In the heart of modern dairy innovation, DSM-Firmenich has developed a game-changing enzyme known as MaxirenEVO. Utilizing sophisticated fermentation methods, this enzyme precisely interacts with alpha s-1 casein, converting it into a form that strengthens curd formation and boosts moisture retention. This process is particularly beneficial during shelf life, ensuring consistency in both texture and appearance. The introduction of MaxirenEVO supports cheesemakers in meeting heightened market demands for efficiency and sustainability. By minimizing proteolytic activity, it preserves the structure of cheese, reducing wastage from cutting or textural issues.

Ardy van Erp, the business director overseeing cheese operations at DSM-Firmenich, emphasized the significance of this development. He highlighted how the industry is under increasing pressure to balance sustainable practices with consumer expectations for high-quality products. Notably, MaxirenEVO excels in low pH environments, making it ideal for fast-paced processes like mozzarella production. Its ability to eliminate residual enzyme activity post-processing allows manufacturers to expand their product offerings without compromising on quality.

This enzyme not only enhances meltability by improving water and fat distribution but also increases moisture content by up to 1.7%. This improvement leads to higher yields from the same quantity of milk, contributing to a notable reduction in carbon emissions by approximately 1.6% compared to traditional methods.

MaxirenEVO thus represents a pivotal advancement, offering cheesemakers a powerful tool to meet evolving industry standards and environmental goals.

From a journalist's perspective, the unveiling of MaxirenEVO marks a transformative moment in the dairy sector. It underscores the importance of leveraging technology to address pressing concerns around sustainability and resource efficiency. As industries worldwide strive to minimize their ecological footprint, innovations like MaxirenEVO provide a blueprint for achieving these objectives without sacrificing product quality. For readers, this story highlights the potential of scientific advancements to drive meaningful change across sectors, encouraging optimism about future possibilities in food production.