Maxiren® XDS offers cheese producers more efficiency and flexibility in their production processes:
Knitting of the cheese at early stages can have an influence on texture and the processability of the cheese.
Maxiren® XDS is a new and unique enzyme which works in a specific way on the clotting of cheese at early stages. This in combination with lower proteolysis allows for flexibility in processing both earlier or later in the shelf-life of the cheese.
Whey is a valuable product for cheese producers. Whey-proteins are very sensitive to heat and therefore pasteurization conditions used in the whey processing are very delicate.
Maxiren® XDS will be inactive after pasteurization at temperatures between 66ºC to 73ºC, relieving cheese producers of the concern over residual rennet in their whey.
Maxiren® XDS is a bovine chymosin and is as thermo-labile as other bovine chymosins on the market.
The texture of the cheese, which can be influenced by the coagulant used, impacts the shredding capabilities of the cheese.
The lower the proteolysis the coagulant causes over shelf-life, the better the texture of the cheese will remain at a later stage in the shelf-life.
Maxiren® XDS is a coagulant with lower proteolysis which allows for better shreds and lesser losses but also for flexibility to shred at various points in the shelf-life.
A part of the playful fun of enjoying a pizza is the perfect stretch. The stretch should tent at bottom and make long thin strands towards the top without breaking into thinner strings.
With Maxiren® XDS you can attain an enjoyable stretch on your pizza without the risk of dragging the toppings off.
A pizza needs to have the right browning to add to its delicious look and feel. The ideal browning of cheese can be influenced by a range of factors.
With Maxiren® XDS, the cheese maker can manage one of these factors, namely the proteolysis of the cheese, more efficiently. This in turn affects the browning of the pizza.
Our innovation efforts aim to give our customers an all-important competitive advantage.
By evaluating various enzyme strains, our research team found the best strain possible with the highest specificity and lowest proteolysis on the market.
Together with external validation partners, our applications experts organized trials proving that Maxiren® XDS is the coagulant of choice for cheese makers and processors.
At DSM, we listen carefully to our customers and take their needs first to develop new products.
Maxiren® XDS is developed in close collaboration with customers who were in need of more flexibility in production.
With global and local application support to assist, we can help our customers to make Maxiren® XDS a success in their cheeses.
Long-lasting cheese texture because flexibility matters.
Maxiren® XDS is a bovine chymosin that maintains the cheese texture for an extended period of time, because of its reduced proteolytoc activity. An improved texture allows for increased flexibility in production and further processing like shredding.
Furthermore, Maxiren® XDS will result stable cheese browning and stretching on a pizza.
Maxiren® XDS will give you the process and production efficiency you require and because of the favorable thermal stability you will also maintain your whey value.