Pizza with melted mozzarella


A enzyme, enhancing flavor and increasing yield

YIELDMAX® is a novel enzyme designed to increase cheese yield in pasta filata and pizza cheese achieved through increased fat retention. Average yield increase is approximately 2%, depending on milk-fat concentration and other variables.

YIELDMAX® also offers a beneficial influence on flavor and texture, and has application in numerous other cheese types. In addition to yield, flavor improvements are observed in aged cheeses, such as cheddar and propionic cheese (i.e., Emmenthaler, Swiss). 

A softer texture is observed in many cheese types, as the enzyme increases moisture retention. Combined use with the coagulant, CHY-MAX® M, may counteract this softer curd structure, should additional moisture be desired. Alternatively, moisture can be removed by adjusting process parameters.

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