Tag Archives: cheesemaking

Maxiren® XDS: Going Whey Above and Beyond

Posted by Janel Alfredson  –  General
October 14, 2021

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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From the Learning Center: All About Coagulants

Posted by Marketing Dept.  –  Cheese & Dairy Products, Packaging & Ingredients
May 15, 2013

DairyVital to the cheese-making process, coagulants cause milk to separate into curds and whey. Although acid alone is used to coagulate some “fresh” cheeses, such as cottage cheese; the traditional cheese-making coagulants are enzymes. The main source until recent times has been rennet extracted from the abomasum or fourth stomach of the calf. Its principal enzyme is called rennin or chymosin.

Chymosin added to milk, cleaves a specific peptide bond in casein, the most important milk protein. Casein, which exists in complexes called micelles, has four components. One of these, kappacasein, stabilizes the whole complex against coagulation, an action caused by the flocculating effect of calcium ions. When chymosin splits kappacasein, the rest of the casein micelle becomes unstable. It coagulates – or gels – due to the presence of calcium in the milk.

Coagulation of milk depends on the pH, temperature, casein, and calcium content. As a coagulant, chymosin has shown distinct advantages over other proteolytic enzymes (pepsin, trypsin and papain) in producing a smooth, high-yielding curd, free from bitterness or off-flavors. High chymosin content in rennet has been shown in studies to produce better cheese yields.

Nelson-Jameson offers a variety of enzymes suitable for commercial production of cheese. They are microbial coagulants and 100% pure chymosin produced by r-DNA fermentation technology. Call our ingredient product specialists for more information or an in-plant trial at 800-826-8302.

For information on Coagulants, click here.

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