Maxiren® DS BF

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Liquid chymosin preparation derived from a selected strain of the dairy yeast Kluyveromyces lactis. 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, this product 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.
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