date:Apr 24, 2014
perations, DSM said, pointing out that, furthermore, Maxiren XDS will be inactive after pasteurisation at temperatures between 66C to 73C, relieving cheese producers of the concern over residual rennet activity in their whey.
Maxiren XDS is a bovine chymosin and is as thermo-labile as other bovine chymosins on the market.
The introduction of Maxiren XDS is an extension to our portfolio of cultures, enzymes and coagulants that reinforce each other in production efficiency and taste and texture