dsm-firmenich’s MaxirenEvo improves texture, flavour, yield, and functioning of cheese
dsm-firmenich has introduced new coagulant enzymes to revolutionise the cheese-making process.
With a single solution, MaxirenEvo assists cheesemakers in overcoming contemporary obstacles such as the need for improved texture, changing quality standards, and sliceability issues.
MaxirenEvo is engineered with 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.
dsm-firmenich asserts that MaxirenEvo helps cheesemakers tackle 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 with one solution.
MaxirenEvo is part of the Maxiren range, a complete portfolio of 100% pure chymosin enzymes produced by fermentation.
A standout feature of MaxirenEvo noted by dsm-firmenich is its ability to precisely convert αs1 casein into a 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.
The combination of features results in cheese with a uniform texture throughout its lifespan. MaxirenEvo 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.
MaxirenEvo also performs exceptionally well at low pH levels, making it ideal for fast-processing applications like mozzarella production, where pre-acidification is commonly used. Beyond cheese production, MaxirenEvo ensures no residual enzyme activity after processing, allowing cheesemakers to diversify revenue streams without compromising quality.
“The cheesemaking industry faces mounting pressure to adopt sustainable, resource-efficient processes while catering to consumer expectations for consistent quality,” said Ardy van Erp, business director cheese at dsm-firmenich. “With MaxirenEvo, we’re delivering exactly what cheesemakers need: unprecedented flexibility, superior performance, and the ability to meet growing demand for pizza-perfect cheeses that stay golden after cooking and deliver a melt-in-the-mouth stretch, even at the end of their shelf-life.
“What’s more, cheese producers have the option to maximize the benefits of MaxirenEvo in mozzarella applications by pairing it with DelvoCheese CP-500 cultures — which can increase mozzarella yield without compromising on quality.”
MaxirenEvo enhances cheese melting by improving water distribution, fat emulsification, and protein integrity, resulting in superior 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 stimulates flavour formation, contributing to a clean, robust cheese flavour without bitterness. In addition to optimising cheese quality, MaxirenEvo offers tangible environmental and economic advantages. By increasing moisture retention by up to 1.7%, cheesemakers can produce more cheese from the same amount of milk. This translates to a reduction in carbon emissions of approximately 1.6% compared to first generation fermentation-produced coagulants. Results are based on life cycle assessment study performed internally by dsm-firmenich.
