Delvo-Add Adds Depth to Cheese Applications
DELVO-ADD 100-F is a specially selected EPS producing strain of Streptococcus thermophilus which can be used in fermented milks, cream and fresh cheese applications. Certified as Kosher, this culture is GMO-free in accordance with European directives.
03/07/06 Improved texture and mouthfeel as well as increased moisture content can be achieved in a range of cheddar and other cheeses, according to recent trials by DSM Food Specialties. The results of the studies into the use of its DELVO-ADD 100-F culture will be of interest to cheese manufacturers who wish to add consumer appeal and texture advantages to end products.
DELVO-ADD 100-F is a specially selected EPS producing strain of Streptococcus thermophilus which can be used in fermented milks, cream and fresh cheese applications. Certified as Kosher, this culture is GMO-free in accordance with European directives.
DSM’s trials show that DELVO-ADD 100-F modifies the structure of cheddar style cheese curds at a very early stage in the ripening process – within 10 to 14 days. This provides a smooth, creamy curd much earlier than usual, imparting a creamy texture and higher moisture content, even in reduced fat cheeses. In soft and semi-hard cheeses, the use of DELVO-ADD 100-F maximises water content and improves yield, while softening the cheese body and enhancing mouthfeel.
DELVO-ADD 100-F produces Exopolysaccharide (EPS) in dairy products, a common feature of lactic acid bacteria. The benefits of this property in yoghurt applications, which include improving rheological and organoleptic properties, have been recognised for years. However, specially selected EPS producing strains are now increasingly being used in cheese production. For instance, by altering the properties of cheese, EPS can act as a fat replacer, keeping protein filaments apart. This helps to avoid whey separation and the compact rubbery texture often associated with low fat cheeses.
“The complexity of a cheese’s structure has previously made the benefits of EPS production in this application difficult to study,” says Arthur Simonetti, DSM Dairy Ingredients. “These trials demonstrate the advantages of using DELVO-ADD 100-F in cheese and further highlights our expertise in this field. This enables us to provide better technical support to manufacturers in the cheese industry.“
