DSM Launches New Cultures to Reduce Cheese Ripening Time

12 Oct 2016 --- DSM have extended its range of continental cheese solutions to enable cheesemakers to achieve a more sustainable cheese production. With Delvo Cheese CT-Taste, producers of continental cheeses such as Manchego, Gouda and Edammer can halve the ripening time of their cheese while maintaining the same great taste, texture and shelf-life that consumers expect.

Cheese consumption around the world is on the rise, and the positive growth trend is expected to continue. Worldwide consumption of cheese has increased from 15 million tons per year in 2000 to over 20 million tons in 2012. By 2020, it is predicted that cheese consumption will surpass 25 million tons. This opens up an array of new opportunities for cheese manufacturers and as a result, producers are looking for ways to produce more cheese, faster, to meet this growing demand. At the same time, responsible companies aim to increase environmental sustainably of their products, which can be achieved through a more efficient production process. 

"Cheese is seen as a healthy, natural and satisfying food, which fits in perfectly with consumer preferences for better-for-you foods that taste great. The trends we see shaping the sector now and in the coming years are health, convenience, products that are as natural as possible, and of course, sustainability," Gert van den Hoven, Product Application Specialist for Cheese at DSM, told FoodIngredinetsFirst. 

DSM’s Delvo Cheese CT-Taste allows cheesemakers to cut ripening time by up to 50%. This high-quality blend of cultures creates a balance between aroma and acidifier cultures that allows producers to create the same taste and texture, in less time. This more efficient process results in a significant energy savings, as less energy will be used to control temperature and humidity for each gram of cheese produced. According to DSM’s internal data, for the production of 1 million kilograms of continental cheese with a typical four-week ripening time, reducing ripening time to two weeks would save around €200,000 ($220,470) in production costs. 
  
“Delvo Cheese CT-Taste opens up new opportunities for companies that want to produce their cheese more efficiently and sustainably,” says van den Hoven. “More importantly, it does this without impacting the taste and other sensory experiences of the final product, which are key considerations for consumers. This is a welcome solution especially now, as more and more dairy companies strive to deliver great-tasting, high-quality nutrition to a growing world population.”
  
DSM enables cheese producers to create better food for everyone and this unique solution enables the production of more sustainable, great-tasting cheese. With over 100 years’ experience in cultures and enzymes, DSM offers one of the broadest portfolios of dairy solutions, enabling better food for everyone.

by Elizabeth Kenward