MaxiCurd™ - Innovation for cheesemakers
Today’s cheese manufacturers want maximum yield, optimum flavour and great
texture. Our new MaxiCurd™ range presents a natural, cost-effective solution
to these challenges.
MaxiCurd™ lets you use high heat treated
milk to increase curd yield without compromising product quality. More curd
means more cheese from your cheese milk. A heavier load that helps lighten
your business burden.
The first product in the MaxiCurd™
range is for pasta filata cheese. Taste, meltability, stretchability and
cheese colour remain the same – there’s just more of it!
MaxiCurd™ is a hydrolysate derived from natural proteins. Simply dissolved in
water and added to cheese milk during renneting, MaxiCurd™’s short-chain
peptides add stability to the curd gel and improve protein yield in the final
cheese by up to 4%.
Uniquely, MaxiCurd™ can be used together with other types of yield improvers.
MaxiCurd™ is food-grade, suitable in Kosher and Halal diets and is Generally
Recognized as Safe. And our production process involves no allergenic or
genetically manipulated materials.
Contact us now and discover how our team of experts can lighten your
manufacturing burdens.
With MaxiCurd™, the only thing you’ll be weighed down with is cheese!
