DSM Introduces Next Generation Coagulant for Long-Lasting Cheese Texture

23 Apr 2014 --- DSM introduces Maxiren XDS, a new coagulant that helps cheese producers extend the shelf life of the texture of their cheese, at this week’s International Cheese Technology Exhibition in Milwaukee (US) and South African Society of Dairy Technology Symposium in Cape Town. In particular mozzarella, cheddar and string cheese makers depend on good extended texture to offer retailers flexible lead times. 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. 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 does not extend the shelf-life as such, however, it does maintain the texture of the cheese over its shelf-life,” a spokesperson for DSM told Food Ingredients First. “An improved texture allows for increased flexibility in production. Cheese processors are offered a flexible lead time and an improved texture to make further processing, such as shredding, dicing and slicing, easier and more efficient over various stages in the shelf-life. The actual shelf-life will differ per cheese type and depend on the production process.”

Maxiren XDS helps 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 is slower than with other coagulants. It also has a high specificity, which lowers the amount of coagulant required. As such, Maxiren XDS contributes 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. Furthermore, Maxiren XDS will be inactive after pasteurization 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.

Karnika Goel, DSM’s Product Line Manager Cheddar, Cottage, Mozzarella comments: “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.” Innovation manager for DSM Food Specialties Hans Holm adds: “By listening carefully to our customers, our research & development and application teams strive to continuously bring better cheese solutions to the market. Maxiren XDS is our latest example where our research efforts combined with external validation have resulted in a solution for cheese texture challenges.”

As a leading provider of dairy ingredients, DSM offers a total portfolio of cultures, coagulants and other enzymes that deliver performance, reliable results and cost-effectiveness. Combining its strong scientific knowledge with application expertise, DSM works in close partnership with its customers, enabling them to innovate and maintain a high level of consistency across their entire product lines.

by Sonya Hook