MAYA-MAX Lipase — Authentic Flavour Development for Cheese Production

MAYA-MAX Lipase is a range of premium enzymes extracted from carefully selected animal epiglottis, specifically developed to enhance and intensify the characteristic flavour profile of cheese. By promoting controlled lipolysis during the cheese production process, MAYA-MAX Lipase enables producers to achieve rich, authentic, and consistent flavour results across every batch.

Key Highlights

• Natural origin — extracted from carefully selected animal epiglottis
• Enhances and intensifies cheese flavour through controlled lipolysis
• Flexible dosage tailored to the desired degree of lipolysis
• Supports the development of authentic, characteristic flavour profiles
• Available in two variants to suit different flavour profiles and cheese types

Product Variants

MAYA-MAX C Lipase Extracted from selected calf epiglottis, MAYA-MAX C delivers a milder, more delicate lipolytic profile — ideal for cheese varieties where a subtle, clean flavour development is desired. Activity: 28 UC

MAYA-MAX L Lipase Extracted from selected lamb epiglottis, MAYA-MAX L delivers a stronger, more pronounced lipolytic profile — well suited for cheese varieties where a bold, intense, and characteristic flavour is the target. Activity: 28 UC

Application

Both variants offer flexible dosing to accommodate a wide range of flavour intensities and cheese types. The recommended dosage typically ranges from 20 to 200 g per 1,000 litres of milk, with the most common application rate being approximately 100 g per 1,000 litres.

As optimal dosage is influenced by the desired degree of lipolysis and specific production parameters, laboratory or pilot-scale trials are strongly recommended prior to full-scale production to fine-tune dosing for best results.

Regulatory approvals and permitted uses may vary by country and application. We recommend consulting local legislation and regulatory requirements before use.