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Increase your cheese yield with YieldMAX®

Enhancing yield, profitability without compromising quality.These are the core objectives of every cheesemaker.

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Optimize milk potential for more yield

YieldMAX® is a phospholipase developped by CHR Hansen and Novonesis that works by breaking down phospholipids to lysophospholipids and fatty acid. This... resulting in lower fat and protein losses in whey.

Discover CHR Hansen

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YieldMAX® benefits at a glance

YieldMAX® delivers tangible benefits that enhance production efficiency and improve cheese quality, aligning with the evolving demands of the market.

Yield enhancement

YieldMAX® maximizes milk output by increasing fat and protein retention during cutting, stirring and stretching.

Texture improvement

YieldMAX® enhances fat and moisture retention leads to a creamier texture.

Flavor development

YieldMAX® increases free fatty acids release and contributes to improved flavor profiles and faster ripening.

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YieldMAX® application across cheese segments

YieldMAX® is versatile and applicable to various cheese types, providing tailored benefits that enhance yield, texture, and flavor. Its enzyme activity optimizes milk potential, making it suitable for both traditional and industrial cheeses. Below are specific benefits for different cheese segments.

Cheddar

Up to 3% yield improvement

Feta

Up to 6% yield increase and moisture retention for a creamier texture

Pasta Filata

Up to 3% yield increase with improved moisture retention.

Fresh cheese

Up to 4% yield increase with a significant flavor enhancement

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Achieve yield peak with YieldMAX® and CHY-MAX® Supreme

A better recovery of fat, coupled with a more specific coagulant, results results in significantly higher yield gains in Pasta Filata, Cheddar, Feta and Queso Fresco cheese applications. The high casein-to-protein (C/P) ratio of CHY-MAX® Supreme ensures optimal performance of YieldMAX®.