dsm-firmenich introduced Maxiren EVO, a coagulant enzyme designed to improved cheese production. 

Maxiren EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.

A standout feature of Maxiren EVO 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.

 This unique combination of features results in cheese with a uniform texture throughout its lifespan, the company said. Maxiren EVO 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.

Maxiren EVO also performs exceptionally well at low pH levels, making it ideal for fast-processing applications like mozzarella production, where pre-acidification is commonly used, the company added. Beyond cheese production, Maxiren EVO 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 Maxiren EVO, 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.