DSM has introduced Maxiren XDS, a new coagulant that is claimed to help cheese producers extend the shelf life of the texture of their cheese.
In particular, said the company, mozzarella, cheddar and string cheese makers depend on good extended texture to offer retailers flexible lead times, and Maxiren XDS meets all process requirements and maintains whey value.
Increasing shelf life helps retailers meet high consumer demands for string cheese quality and taste, without having to face lead time and stock management issues, said DSM, noting that this is also true for cheddar where an increase in exports also demands extended shelf life. Consumers enjoy the typical stretching, taste and browning of mozzarella, which can be increased with improved texture.
Maxiren XDS is said to help prevent changes over time in the protein structure - the main determinant of the texture of cheese - that can impact on consumer preference and cheese processors’ acceptance. The coagulant does so due to its specific proteolytic activity - the breakdown of cheese proteins - which DSM says is slower than with other coagulants. It also has a high specificity, which lowers the amount of coagulant required. As such, Maxiren XDS is claimed to contribute to dosage improvement as well as the retention of cheese texture over the entire shelf life.
An improved cheese texture also provides more and better options for shredding, slicing and dicing after production and minimizes cheese losses during these operations, DSM said, pointing out that, furthermore, Maxiren XDS will be inactive after pasteurisation at temperatures between 66ºC to 73ºC, relieving cheese producers of the concern over residual rennet activity in their whey.
Maxiren XDS is a bovine chymosin and is as thermo-labile as other bovine chymosins on the market.
“The introduction of Maxiren XDS is an extension to our portfolio of cultures, enzymes and coagulants that reinforce each other in production efficiency and taste and texture benefits. We can now offer cheese producers a total solution for today’s challenges,” said Karnika Goel, DSM’s product line manager Cheddar, Cottage, Mozzarella.
“By listening carefully to our customers, our research and development and application teams strive to continuously bring better cheese solutions to the market,” said innovation manager for DSM Food Specialties Hans Holm. “Maxiren XDS is our latest example where our research efforts combined with external validation have resulted in a solution for cheese texture challenges.”
