dsm-firmenich introduces new enzyme targeting αs1 casein for improved cheese production
MaxirenEVO, the latest addition to the company’s coagulant enzyme portfolio, offers enhanced texture, taste, yield and functionality for cheese manufacturers through its specific mode of action on alpha s-1 casein. The enzyme enables improved moisture distribution, better emulsification, and consistent quality throughout shelf life while supporting sustainability goals.
dsm-firmenich has launched Maxiren®EVO, a new coagulant enzyme designed to address multiple challenges in modern cheese production through a highly specific mechanism targeting alpha s-1 (αs1) casein. The enzyme, which is part of the company’s Maxiren range of pure chymosin enzymes produced by fermentation, precisely converts αs1 casein into αs1-i casein. This conversion leads to faster curd knitting, superior water binding, improved moisture distribution, and enhanced emulsification properties.
Technical mechanism and processing benefits
MaxirenEVO’s unique selling point is its combination of targeted αs1 casein conversion with low proteolytic activity. This ensures that cheese maintains its structural integrity and smoothness throughout its shelf life while preventing common issues such as cutting losses, stickiness, and texture degradation. A notable characteristic of the enzyme is its performance at low pH levels, making it particularly suitable for fast-processing applications like mozzarella production where pre-acidification is commonly employed. The enzyme leaves no residual activity after processing, which allows manufacturers to diversify their product streams without compromising quality.
Ardy van Erp, Business Director Cheese at dsm-firmenich, explained: “The cheesemaking industry faces mounting pressure to adopt sustainable, resource-efficient processes while catering to consumer expectations for consistent quality. 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.”
Functionality in cheese applications
The enzyme’s impact on water distribution, fat emulsification, and protein integrity results in measurable improvements to cheese functionality, particularly regarding meltability and appearance. These characteristics are especially important for pizza cheese applications, where uniform melting without hot spots and consistent browning are critical quality parameters.
MaxirenEVO’s effect on emulsification enhances stretchability by maintaining protein structure and reducing oil separation, resulting in the long, smooth strands of melted cheese desired by consumers and food service professionals alike.
Yield improvements and sustainability impact
Beyond quality enhancements, MaxirenEVO offers quantifiable sustainability benefits. The enzyme increases moisture retention by up to 1.7%, allowing manufacturers to produce more cheese from the same milk volume. According to dsm-firmenich’s internal life cycle assessment, this translates to approximately 1.6% reduction in carbon emissions compared to first-generation fermentation-produced coagulants.
Van Erp added: “Cheese producers have the option to maximise the benefits of MaxirenEVO in mozzarella applications by pairing it with Delvo®Cheese CP-500 cultures – which can increase mozzarella yield without compromising on quality.”
Scientific basis for flavour development
The enzyme’s precise targeting of αs1 casein also contributes to flavour formation, resulting in clean, robust cheese flavour profiles without bitterness – a common challenge in cheese production when proteolysis is not properly controlled.
dsm-firmenich is positioning itself as a technical partner for cheese manufacturers, offering support services including process scans, coagulation optimisation, and troubleshooting assistance to help customers maximise the benefits of their enzyme technology.
More information, visit: www.dsm-firmenich.com
Digital issue: Please click here for more information
