Maxiren® 600 is a liquid chymosin preparation derived from a selected strain of the dairy yeast Kluyveromyces lactis. Appearance: colourless to brown (product colour may vary from batch to batch). Today’s cheese manufacturers face multiple challenges with continually increasing quality requirements, pressure to optimize whey value, taste, texture and sliceability, and a need to produce in an efficient and sustainable way. In addition, consumers are increasingly looking for vegetarian, convenient and great-tasting products, adding to the challenges cheese manufacturers must surmount. DSM’s Maxiren® range provides the proven performance to answer these needs. This range features a portfolio of 100% pure chymosin enzymes produced by fermentation. The portfolio includes products with different levels of milk clotting activity and is available in both liquid and granulated versions.

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