Biotech company announces new enzyme for mozzarella

From Engormix
Published 10/26/2005
Source: Novozymes
EU - Novozymes, Chr Hansen alliance launches first new cheese enzyme

A next-generation enzyme solution that increases mozzarella yields for dairy firms is the first major launch to emerge from ground-breaking collaboration between top ingredients firms Chr Hansen and Novozymes.
The new solution, named YieldMax, will be launched this week and has been under development for around five years.
The two firms, both inside Europe's top four enzyme producers, said YieldMax could increase mozzarella yields by around two per cent.
Knud Vindfeldt, executive vice president for cultures and enzymes at Chr Hansen, told that YieldMax was part of a new breed of enzymes.
He said its development could only have been brought about so quickly by the “never before seen” alliance between Chr Hansen and Novozymes, combining technical expertise with dairy market knowledge for the last three years.