Today, soft cheese producers are faced with two main challenges – namely the texture and flavor of the cheese that are likely to change significantly during shelf life. This undesired process occurs as proteins break down into peptide fractions, which ultimately can lead to an increased amount of bitterness, a runny texture or the unpleasant smell of ammonia.
CHY-MAX® Special is a patented coagulant that can put an end to these concerns. With its formula, producers and consumers are guaranteed a soft cheese with great texture and flavor throughout the entire shelf life. With its stable ripening profile, extended shelf life is made possible.