Tag Archives: cheese

Maxiren® XDS: Going Whey Above and Beyond

Shredded CheeseMaxiren® XDS and Nelson-Jameson make a GOUDA couple!

You FETA BRIE-LIEVE IT!

And yes, we are together for the long haul.

Maxiren® XDS is a fermentation produced chymosin (FPC) that protects, preserves, and optimizes the required coagulant in the cheese process helping cheese reach its full potential of GRATE taste and big smiles. There is an increase of flexibility in the cheese production when Maxiren® XDS is involved. This extraordinary coagulant has a high specificity which lowers the amount of coagulant required, and aids in slowing the breakdown of cheese proteins, resulting in enhanced cheese textures. The enriched texture maintains a longer shelf life which allows shredding, slicing, and dicing to be smooth, natural, and more efficient through different cheese stages.

Just the facts, (Pepper) Jack!

  • Maxiren® XDS manages whey protein. It will be inactive after pasteurization at temperatures between 66° to 73°C, therefore reducing concerns over residual rennet left behind.
  • Strengthens the stretch! Long, thin strands hold better without breaking into thinner strings. Also promotes a reduction in browning and upholds an exceptional cheese melt.
  • A chymosin preparation derived from a selected strain of the dairy yeast Kluyveromyces lactis.
  • Kosher and Halal approved.
  • Not a GMO.
  • Suitable for vegans and vegetarians.
  • Allows for easier shredding, dicing, and slicing of cheese.

For more information, please give us a call! Our Ingredient Product Specialists will be happy to discuss your current processes, and work with you in your facility to suggest the right product for your application.

Go ahead—throw in the Maxiren® XDS—afterall, age is only important when it comes to cheese!

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New York State Cheese Manufacturers’ Association Annual Virtual Meeting

The New York State Cheese Manufacturers’ Association Annual Virtual Meeting is designed to benefit all individuals within the dairy industry. This year the program highlights include:

  • NY Dairy Industry Outlook Update
  • Food Safety Update & Cornell Trainings
  • Advantages of Joining NYS Grown & Certified
  • Exploring Taste: from Counter to Cultures
  • FDA Proposed Traceability Rule

The annual meeting is being held virtually through zoom. Register by 2/24 so the association is able to ship the cheese needed for the cheese tasting in a timely manner.

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Foam Alone: Mixed in New Quark

While whipping up a quick dinner recently, I decided to use my handy-dandy microwave to get the rice cooking portion of the meal done. Just below, the thrilling smells of cooking vegetables and fish wafted up as I did my best not to burn what was in the pan in front of me on the stove.  Feeling good about my culinary self momentarily, I casually glanced up at the microwave.  Torrents of foam cascaded out of the vessel I had put the rice in…in the end, I had cooked rice and a significant starchy mess to clean up. When on top of a freshly poured beer, a healthy level of foam can bring me great joy; in this instance, it brought me back to Earth in terms of thinking about my talents in the kitchen.  

Now, take that unfortunate incident and think about a food processing facility producing your favorite products. Foam happens in many food industry applications and processes…consider the mess, the waste, and the headache that foam could cause at an industrial level. To decrease waste, increase efficiency and yield, and keep processors focused on the food and not cleaning up huge messes, the food industry (among others) utilizes antifoams and defoamers to keep this pesky presence in check.  

The two products differ, but have similar goals in the food processing environment. For instance, Nelson-Jameson offers Magrabar® food grade antifoams from Munzing that are formulated/added directly to the food product/mixture. Antifoams should be added as a preventative measure, “prior to foam formation at a location and time as close to the foaming problem as possible.” Defoamers, instead, are ideal to take care of existing foam “before tanks or containers overflow.” In the end, these products are here to help food processors: fill containers to capacity, improve pumping and mixing (can be used with CIP processes), prevent product losses, and help to improve safety and housekeeping. 

Whether you are processing potatoes, dairy products, juices, etc., and you are having issues with foam that are hampering getting safe, quality food out of the door, check in with our Product Specialists to learn more about antifoam and defoamer applications in the food industry. In the meantime, I’m going to try heading back into the kitchen to recover my sense of culinary self-worth, but perhaps with a rice cooker in tow.  

 

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Michigan Dairy Industry Conference

The 76th annual MDIC is a two-day conference which gives participants the opportunity to network with industry experts. Learn about the latest updates in the dairy industry.

For more information: https://www.mdiconference.com/

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ADPI Global Cheese Technology Forum

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