Maxiren EVO helps cheesemakers tackle these modern-day hurdles with one solution
dsm-firmenich, an innovator in nutrition, health, and beauty, introduces 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 flavour 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 optimising 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 per cent pure chymosin enzymes produced by fermentation.
A standout feature of Maxiren EVO is its ability to precisely convert αs1 casein into 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.