DSM introduces new coagulant enzyme for better cheese quality

NETHERLANDS –  A development in cheese production has emerged as dsm-firmenich, a leading innovator in nutrition and health, introduced its latest coagulant enzyme, Maxiren EVO, designed to enhance texture, flavor, and yield for cheesemakers worldwide. 

A report from the company noted that the new enzyme aims to address the growing demands of the cheese industry for sustainable and high-quality products, offering a solution that could transform how cheese is made.

“Maxiren EVO is engineered using advanced fermentation technology and targets a specific milk protein, alpha s-1 casein, to improve the cheesemaking process,” the company noted. 

“This precise action results in faster curd formation, better moisture distribution, and enhanced emulsification, ensuring cheese maintains its quality throughout its shelf life.” 

In addition, dsm-firmenich noted that the enzyme is particularly suited for producing pizza-perfect cheeses, such as mozzarella, which require excellent meltability and stretch even after extended storage. 

Ardy van Erp, Business Director for Cheese at dsm-firmenich, emphasized the enzyme’s impact, stating, “With Maxiren EVO, we’re delivering exactly what cheesemakers need: superior performance and the ability to meet consumer demand for consistent quality.”

Maxiren EVO tackles key challenges faced by cheesemakers, including the need for improved processing flexibility and higher yields. 

The enzyme’s low proteolytic activity ensures cheese retains its structure, reducing waste during slicing and shredding. 

This efficiency not only benefits producers but also aligns with sustainability goals by maximizing output from the same amount of milk. 

The company claims that Maxiren EVO can increase moisture retention by up to 1.7%, potentially lowering carbon emissions by 1.6% compared to older coagulants.

The innovation has already sparked interest in the dairy industry, especially for fast-processing applications like mozzarella, where Maxiren EVO performs well at low pH levels. 

Beyond production, the enzyme leaves no residual activity after processing, allowing cheesemakers to explore diverse product lines without compromising quality. 

Van Erp noted the environmental and economic advantages, saying, “This enzyme helps cheesemakers produce more with less, supporting both profitability and sustainability.”

dsm-firmenich is also offering technical support to ensure cheesemakers can fully leverage Maxiren EVO. 

Services such as process scans and troubleshooting aim to optimize production lines globally. 

As consumer preferences shift toward high-quality, eco-friendly dairy products, this launch positions dsm-firmenich as a key player in meeting those expectations. 

Industry experts predict that Maxiren EVO could set a new standard in cheese production, blending tradition with cutting-edge science to satisfy modern markets. 

With its official release on March 20, 2025, the enzyme is now available to cheesemakers eager to elevate their craft.