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 | | CHEESE YIELDS INCREASE WITH MAXICURD ™ FROM DSM FOOD SPECIALTIES | | | DSM Food Specialties | | 11/09/2008 | | | DSM Food Specialties has announced the launch of MaxiCurd, a new granulated protein hydrolysate range specifically developed to improve curd strength and boost cheese yield. A completely clean label technical processing aid, MaxiCurd is sure to appeal to manufacturers looking to maximise cheese texture, taste and yield.
High heat treatment of cheese milk prior to renneting is a well known method to increase cheese yields. Traditionally, manufacturers were not able to push this heat treatment too far because it could cause failure at the renneting stage, leaving a weak gel and loss of fines. This decreases the cheese’s stability during processing. MaxiCurd works by binding with the whey protein-casein complexes during renneting to stabilise the curds and deliver a consistently robust, high quality cheese. MaxiCurd allows the cheese manufacturers to further push the limits of the heat treatment and increase cheese yield from milk by up to 4%, without jeopardising the desired properties of the cheese.
Rutger van Rooijen, New Business Development Manager DSM Food Specialties, said: “The unique peptide combination in MaxiCurd gives the required stability of the formed whey protein-casein-complex and works just as any natural peptide-protein binding, strengthening cheese functionality and process tolerance. The first product in the MaxiCurd range is specially developed for Pasta Filata cheeses. Other applications are in development.
“MaxiCurd offers clear benefits to Pasta Filata cheese manufacturers – in particular the peace of mind that they can incorporate high heat treated milk in their process to increase cheese yields without compromising on the desired properties important for this application, such as taste, meltability, stretchability, and colour. In addition, cheese made with MaxiCurd has a great flavour profile and, most importantly, there is more of it.”
DSM Food Specialties offers value for customers by discovering, developing and marketing ingredients for the dairy industry. An experienced technical team is dedicated to working with manufacturers to surpass their expectations and deliver increased yields, cost saving solutions and the development of exciting products that have high consumer appeal. | |
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