Enzyme Solutions to Help Manufacturers Accelerate Flavor Development and
Enhance Functionality with Enzyme Modified Cheese Technology
Amano Enzyme USA Co., Ltd., a manufacturer with more than 75 years of experience producing unique enzymes, will showcase its CheeseMax™ enzyme solutions at the CheeseExpo in Milwaukee, Wisconsin, April 14–15. Attendees are invited to learn how Amano’s specialized enzymes help manufacturers shorten production time by speeding up the aging process of cheese to deliver consistent, mature cheese profiles. Visit booth #650 or attend the session, “Enzymes Unlocking Rapid Flavor Development in Cheese,” presented by George Swedie, Business Development Manager, on Thursday, April 16, at 3:00 p.m. on Stage B.
CheeseExpo brings together more than 4,000 leaders and professionals from the cheese, butter, whey and cultured dairy industries to showcase innovations shaping the future of dairy. Amano Enzyme will highlight its CheeseMax™ specialty enzyme blends for enzyme modified cheese (EMC) applications.
“We look forward to connecting with industry leaders at the 2026 CheeseExpo to discuss how our EMC technology helps manufacturers achieve rich flavors and superior functional performance more efficiently,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. “Our CheeseMax™ specialty enzyme blends transform young cheese by breaking down specific targeted components within the cheese matrix to replicate the key flavor components found in naturally aged cheese. With these enzymatic reactions, flavor development can be reduced from months or even years to just hours. Reactions can also be precisely controlled allowing for consistent quality and development of tailored cheese profiles across a wide range of food applications, including ready-to-eat meals, convenience foods and snack products. From Cheddar and Swiss to Parmesan and Blue varieties, CheeseMax™ enables manufacturers to create customized, signature cheese flavors tailored to market demands.”
George Swedie, Business Development Manager at Amano Enzyme, will also be presenting “Enzymes Unlocking Rapid Flavor Development in Cheese,” on Thursday, April 16, at
3:00-3:20pm on Stage B. The session will highlight how enzymatic modification unlocks various cheese flavors faster, offering significant time and cost savings with strong sensory performance.
Attendees to the presentation and visitors to booth #650 can learn how CheeseMax™ solutions deliver various benefits, including:
- Enhanced flavor intensity and precise control over flavor development
- Significantly reduced production time, enabling rapid product development and improved production efficiency
Backed by decades of fermentation expertise and a strong commitment to innovation, Amano Enzyme continues to develop enzyme solutions that support high-quality dairy production and long-term sustainability. From flavor to functionality, Amano Enzyme can help bring your next cheese innovation to life. Take the next step and visit booth #650 and attend the Thursday session at the 2026 CheeseExpo.
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