DSM launches new culture for production of firm-textured Swiss cheese

f2e32b0c-c688-4c30-8f15-ca1f5cbd809aarticleimage.jpg

27 Nov 2017 --- DSM has announced the latest addition to its Swiss cheese portfolio, Delvo Cheese SW-250. Created to answer consumer demand for tasty, ready-to-use Swiss cheese, the new culture delivers excellent flavor, consistent quality, more efficient production and reduced ripening time for mature Emmental-type cheeses. 

Swiss cheese continues to grow in popularity worldwide, because of the increasing demand for flavorsome, conveniently-packaged processed cheese, with characteristics such as longer shelf life and improved sliceability. Meanwhile, traditional production processes have struggled to meet the growth in demand for tasty products that can provide these attributes in an affordable, efficient way. 
 
Delvo Cheese SW-250 has been developed specifically for the efficient manufacture of mature, firm-textured Emmental-type cheeses, and guarantees consistent end-product quality, sensory profile and signature eye formation while creating cheese with distinctly Swiss, isovaleric and clean notes. Eric Aubree, Marketing Manager Cheese, comments: “Delvo Cheese SW-250 perfectly complements our Delvo Cheese SW range, creating a complete solution that can maintain desired flavor while also facilitating faster, more cost-effective and controlled Swiss cheese production.” 
 
Delvo Cheese SW-250 adds to DSM’s portfolio of Swiss cheese cultures, that also includes a propioni bacteria offer, enzymes, and coagulants to provide the answer to successful Swiss cheese production, reducing ripening time and increasing productivity and yield to improve affordability. It offers consistent and robust acidification at high temperatures with a low dosage, helping cheese manufacturers meet rapidly changing market needs and enabling better food for everyone. 

 

To contact our editorial team please email us at editorial@cnsmedia.com

DSM Food Specialties

Collapse

Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide.

For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely:

A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products.

Taste is a key qualifier: If a product doesn’t taste good it doesn’t stand much chance of success. As the world’s tastes and preferences evolve and expand, we are increasingly helping customers innovate, with exciting, authentic and regional flavors and ingredients provided in a streamlined and efficient way.

The drive for convenience: Despite the trend for health foods, time-pressed consumers are looking to buy more processed and convenience food than ever. DSM is committed to helping customers address the need for fast, high-quality products.

Food safety and quality: Our ingredients are based on solid scientific evidence and application knowledge based on decades of experience in our markets. We’re well aware that food safety and compliance is paramount for growing and ambitious food brands.

Related Articles

Food Ingredients News

Advanced sugar reduction: DSM to launch new Reb M sweetener at IFT

13 Jul 2108 --- DSM is set to showcase its new generation sweetener Avansya Reb M at this year’s IFT, in Chicago. Avansya is DSM’s new brand for sustainably produced, non-artificial sweeteners that answers the need for advanced, flexible sugar reduction in a wide range of foods and beverages. The first product in this range is Avansya Reb M (Rebaudioside M), a calorie-free steviol glycoside with a pure and clean taste, according to the company, which is sustainably produced by fermentation.

Food Ingredients News

DSM extends use of enzymatic acrylamide-reduction for baked goods

10 Jul 2018 --- Global awareness of acrylamide is on the rise. In response to this, DSM has launched PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers. PreventASe is positioned as a trusted acrylamide-reduction solution proven to reduce acrylamide in processed foods by up to 95 percent. While PreventASe is suitable for a broad range of applications, the new PreventASe XR is optimized for higher-pH applications.

Food Ingredients News

DSM launches baking enzyme as ascorbic acid prices bite

29 Jun 2018 --- DSM has launched a new product in its range of BakeZyme baking enzymes: BakeZyme AAA. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume.

Food Ingredients News

UK FSA maintains safety guidance on acrylamide and furan

27 Jun 2018 --- The UK’s Food Standards Agency has investigated levels of acrylamide and furan in an extensive range of retail foods, concluding that what it found does not increase concerns about the risk to human health. As a result, the FSA will not be changing its advice to consumers about acrylamide and furan.

Food Ingredients News

DSM launches benzoate-free cheese ripening enzyme for clean label dairy

12 Jun 2018 --- DSM has launched Accelerzyme CPG, the company’s new enzyme for accelerated cheese ripening, which is now benzoate-free. With this upgrade, DSM’s core portfolio of cheese enzymes – including Maxiren XDS and Fromase – is now completely benzoate-free, allowing cheesemakers to respond to growing consumer demand for dairy products with a clean and clear label.

More Articles