dsm-firmenich Maxiren® XDS Cheese Rennet, Liquid

Maxiren XDS cheese rennet is a liquid protein enzyme derived from a selected strain of dairy yeast, Kluyveromyces lactis, for cheesemaking and dairy processing applications. With high specificity to extend shelf life, this pure coagulant is the lowest proteolytic Fermentation Produced Chymosin (FPC) rennet on the market. Designed to improve texture and sliceability, Maxiren XDS works to provide more flexibility in production processes. The cheese rennet leads to higher cheese yields with less moisture loss or compromising taste with bitterness. As the texture of cheese is retained, product losses are reduced while making shredding, slicing, and dicing more efficient and effortless. As an innovative bovine chymosin with low thermo stability, the cheese coagulant is inactive after pasteurization between 66°C and 73°C that results in less concerns about residual rennet activity. Proven to provide desired browning and excellent stretching, Maxiren XDS cheese rennet is ideally suited for mozzarella, cheddar, and string cheeses productions. Suitable for both vegans and vegetarians.