Enzymes for cheese - CHY-MAX® M coagulant

CHY-MAX® M is a cheese coagulant that offers: • Lower cost-per-ton of cheese: CHY-MAX® M is more efficient as a coagulant, allowing for both a lower dosage (less International Milk Clotting Units, IMCU per ton of cheese) and a higher cheese yield (2-10 additional kg per ton of cheese). • Better taste: mild and rounded flavors and less bitterness. • Prolonged shelf life of some cheeses due to extremely low proteolytic activity. • Better process control due to higher robustness to pH and temperature variations bringing more consistency in production. • High whey value due to high specificity of the chymosin CHY-MAX® M produces the purest whey for processing into valuable whey protein concentrates or isolates. • CHY-MAX® M is Kosher, Halal and suitable for vegetarians. CHY-MAX® M is suitable for all cheese types, and has already proven its excellent performance in continental, pasta filata and cheddar cheese types.