Enzyme helps avoid preservatives in cheese
August 07, 2008
by Eric Schroeder
DELFT, THE NETHERLANDS — Maxiren Gold, a new enzyme, will allow cheese manufacturers to communicate a preservative-free message, according to DSM Food Specialties. Maxiren Gold is 100% chymosin, the principal milk clotting enzyme.
Maxiren Gold offers the same coagulation time, response to temperature and pH, proteolytic activity (casein breakdown) and rheological properties as calf rennet, said Ardy van Erp, product manager in dairy enzymes for DSM Food Specialties. Calf rennet traditionally is used to coagulate milk in cheese production.
"A key differentiator is that Maxiren Gold has the longest guaranteed shelf life available today without the need for benzoate," Mr. Erp said. "This enables manufacturers to make preservative-free claims throughout the whole production chain."