Nelson-Jameson now offers Maxiren XDS cheese rennet, a liquid protein enzyme derived from a selected strain of dairy yeast, Kluyveromyces lactis, for cheesemaking and dairy processing applications. With high specificity to extend shelf life, this pure coagulant is the lowest proteolytic Fermentation Produced Chymosin (FPC) rennet on the market, according to the company. Designed to improve texture and sliceability, Maxiren XDS works to provide more flexibility in a company’s production processes and create better product outcomes, the company says.

Choozit Vintage from IFF is an easy-to-use, direct-to-vat starter culture that enables well-balanced flavor with no bitterness or acidity. It also provides robustness against phages for optimal lactic acid bacteria action, which maximizes cheese production, the company states. By boosting process and resource efficiency, manufacturers can obtain a stable, higher quality cheddar product over the entire shelf life. Choozit Vintage is also specifically designed to accelerate the aging process, resulting in quick rich flavor development.

Flavorchem’s portfolio of cheese ingredients includes classic cheese profiles like white cheddar, parmesan and asiago to emerging favorites like honey, garlic and herb, black truffle, and caramelized onion. These solutions are tailored to a variety of savory dairy applications, the company says. Whether enhancing flavored cheeses or creating custom cheese flavors, the company provides the tools to innovate and elevate products in today’s competitive market.