How cheese professionals can boost cheese yield without compromising quality?

Getting the most cheese out of every vat is critical to staying competitive for any cheesemaker. However, optimizing cheese yield and quality doesn't solely rely on the quality of the milk and cheesemaking techniques. Instead, modern cheesemaking calls for innovative solutions that enhance production and boost profitability.
At Fromagex, we aim to help cheesemakers improve every step of their production process. Increasing cheese yield is one of the most impactful ways to do this. In this article, we’ll explore the role of advanced coagulants like the CHY-MAX® range and innovative products such as YieldMAX® from CHR Hansen (now Novonesis), which can help cheesemakers unlock the full potential of their milk supply.

Why does cheese yield matter?

Cheese yield refers to the amount of cheese produced from a given quantity of milk. Even a slight increase in yield can significantly affect a cheesemaker’s profitability, especially in today’s competitive market. Higher yield means getting more product from the same input, reducing waste, and optimizing resources, all of which are critical to running a sustainable and profitable cheese business. For North American cheesemakers, where demand for quality cheeses continues to rise, the ability to maximize yield can translate directly to cost savings and higher revenue.

The importance of coagulant quality in yield optimization

Coagulants are essential enzymes that catalyze milk coagulation, converting milk into curds and whey. The efficiency of this process is crucial for optimizing cheese yield, as it determines how effectively milk proteins and fat are captured during curd formation. CHR Hansen's CHY-MAX® range is a state-of-the-art fermentation-produced chymosin (FPC) coagulant developed through precision fermentation technologies to provide superior yield and texture. The latest innovation in this range, CHY-MAX® Supreme, represents the next generation of coagulation technology, offering enhanced performance and efficiency for modern cheese production.

What sets CHY-MAX® Supreme apart?

•  Higher yield: The Chy-Max Supreme's specific enzyme action enables a cleaner break and efficient curd formation, resulting in fewer fat and protein losses.

• Coagulation speed: A faster and more precise coagulation helps reduce production time.

• Superior functionality: The reduced proteolytic activity helps preserve the curd structure, producing thinly sliced and grated cheese and reducing stickiness.

• Extended shelf life: lower secondary proteolytic activity helps maintain the structural integrity of the cheese over time.

YieldMAX®, the yield booster enzyme

Other enzymes can improve cheese yield in addition to coagulants. The most impactful one is a phospholipase called Yieldmax. This enzyme was developed by two leading enzyme producers, CHR Hansen and Novonesis, to maximize fat and protein retention in the cheesemaking process. It interacts with milk proteins to modify the syneresis (whey expulsion) process, leading to a more controlled release of whey and improved fat, protein, and water retention within the curd matrix.

 

Scientific principles of YieldMAX®:

• Improved retention of fat and solids: The enzyme activity in YieldMAX® also affects the curd structure, reducing the loss of fat and other solids into the whey. By modifying the protein network in the curd, YieldMAX® enhances the curd’s ability to entrap fats and retain solids.
• Enhanced syneresis control: YieldMAX® helps control the rate and extent of syneresis, preventing excessive whey loss and promoting an ideal moisture content within the curd.
• Textural Integrity: By preserving curd hydration, YieldMAX® helps maintain the elasticity and structure, creating a curd structure that is firm enough to retain fats and moisture but flexible sufficient enough to prevent breakage.
• Synergistic Action with coagulants: When used with new generation coagulants such as Chy-Max Supreme, YieldMAX® works synergistically to improve curd formation and stability.
• Hydrolysis of Phospholipids: the increased fat available for lipolysis improves the breakdown of fats into free fatty acids, contributing to flavor complexity and intensity.

Versatile benefits of YieldMAX® across cheese varieties:

 

YieldMAX® is a versatile ingredient that provides tailored benefits to enhance yield, texture, and flavor across various cheese types. Its optimized enzyme activity helps maximize the potential of milk, making it suitable for both traditional and industrially-produced cheeses.

For Cheddar cheese, YieldMAX® can deliver up to a 3% improvement in cheese yield. This yield increase is achieved through a more efficient conversion of milk solids into curd.

In Feta cheese varieties, YieldMAX® has demonstrated yield increases of up to 6% and improved moisture retention, resulting in a creamier, more supple texture.

For pasta filata (stretched-curd) cheese types, YieldMAX® has been shown to increase yields by as much as 3%. In addition to the yield boost, it also helps maintain higher moisture levels in the final cheese.

Up to a 3% increase in yield can be seen in fresh cheese applications using YieldMAX®. Beyond the yield benefits, the enzyme system also significantly enhances the cheese's overall flavor profile.

Practical tips for maximizing yield

Cheesemakers looking to maximize their yield should consider the following strategies in conjunction with using CHY-MAX® and YieldMAX®:

1. Milk standardization: Ensure milk has a consistent fat-to-protein ratio, directly impacting yield. High protein content enhances curd formation.
2. Process optimization: fine-tune the cutting and stirring processes to reduce curd fines loss, which can negatively affect yield.
3. Curd handling: Gentle handling of curds during processing minimizes mechanical losses and ensures complete moisture retention.
4. Ingredient selection: Work with your cheesemaking ingredient supplier to source the most effective coagulants and cultures for your specific production needs.

Maximizing cheese yield isn’t just a technical goal; it’s a way to ensure your cheesemaking business thrives. By leveraging advanced coagulants like CHY-MAX® and yield-enhancing solutions like YieldMAX®, North American cheesemakers can boost their production efficiency, increase profitability, and confidently meet growing demand. At Fromagex, we offer these innovative products to talented North American cheesemakers looking to optimize their processes. Contact us today to learn how CHR Hansen’s CHY-MAX® and YieldMAX® can maximize your cheese yield and profitability.