History of CHY-MAX
CHY-MAX: an odd word comprised of two syllables joined by a hyphen. For cheese lovers the world over, the product behind the peculiar nomenclature provides them with tasty cheese at a reasonable price. CHY-MAX, the manufacturer's name for this cheese coagulant, joins hundreds of years of innovative cheese making by being the latest in market's new technology. This commodity continues to gain the attention and markets of cheese makers and consumers with a growing global cheese market. Does this Spark an idea?
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Definition of Cheese Coagulants
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Rennet from calves A solid brick of cheese begins in liquid form as milk. To move from that fluid state, cheesemaking requires an enzyme to coagulate or curdle the milk. This coagulation procedure turns milk into solids (curds) and liquid (whey). The enzyme works by absorbing the milk protein. In the 1800s, young calves' stomachs provided the primary source for the coagulant (also called rennet or chymosin). A byproduct of veal production, mining the rennet entailed killing the animals.
Twentieth Century Advances
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As the 20th century marched on, advances and innovations in the cheesemaking process occurred. Due to rennet's key role in cheese production, manufacturers targeted this part of the production cycle. Consequently, the Pfizer corporation developed CHY-MAX in the late 1980's. Chr. Hansen, an international bioscience firm, began marketing the enzyme in 1989. Sixteen years later in 2005, they added CHY-MAX-M to the company offerings.
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Genetically Modified Characteristic
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Laboratory development A form of genetic modification, CHY-MAX development began with a gene transfer of a purified protein from bacteria. In a fermentation process, the CHY-MAX removed from bacteria produced in a bin contained identical chemistry to rennet from cattle. Consequently, the U.S. Food and Drug Administration in the late 1980's approved the product as GRAS (Generally Regarded as Safe). Since CHY-MAX's source and production process utilizes enzymes rather than hormones, a safe product ensues along with raising few eye brows.
Global Market
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Global Marketing and Development CHY-MAX has reached a global audience from the beginning. It was developed to meet an international cheese market and continues to be promoted at this level. Ch. Hansen reports that over half of the current world's cheese is made with this dairy enzyme. The firm of Ch. Hansen remains an apt group to continue developing and marketing CHY-MAX. With development centers in Denmark, U.S., France, and Germany along with extraction and production plants on five continents, this company employs 2,200 employees in over 30 countries.
Benefits of CHY-MAX
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Champion cheese! This new coagulant offers many benefits over its predecessors. To begin, the genetically modified product provides high enzyme specificity. This allows for better control during the production process and results in a lower cost per ton of cheese. Beyond the factory, the cheese enjoys a longer shelf life while customers enjoy an especially tasty cheese due to less bitterness. With no animal products utilized, vegetarians take pleasure in this cheese. Additionally, CHY-MAX production meets certification of Jewish dietary laws (Kosher) and Islamic law (Halal).
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References
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- Photo Credit Cheese. Cheddar , cream , and feta cheese on a plate image by L. Shat from Fotolia.com cows in a pasture image by Mat Hayward from Fotolia.com test tubes image by Ruta Saulyte from Fotolia.com global technology image by patrimonio designs from Fotolia.com The Big Cheese image by Poleboy G from Fotolia.com
