DSM Food Specialties has announced a new application for its successful granulated protein hydrolysate, MaxiCurd. Cottage cheese manufacturers can now benefit from the increased yield and curd strengthening properties of MaxiCurd, and still create a product of exceptional texture, flavour and mouthfeel. MaxiCurd also gives manufacturers greater flexibility by enabling the use of regular skimmed milk when supply of fresh milk is limited, and so delivers further cost savings.rnMaxiCurd achieves this improved yield by enabling manufacturers to use a higher pasteurisation temperature without comprising the desired quality and eating enjoyment of the cottage cheese. It works by binding with the whey protein-casein complexes during renneting to stabilise the curds and deliver a consistently firm, high quality cottage cheese. Without MaxiCurd the curds are very weak; leading to excessive losses during handling and an overly soft texture in the final product.
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