Tuesday, December 1, 2020

New cultures reduce cheese ripening time

DSM, a global science-based company, has 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 sustainability of their products, which can be achieved through a more efficient production process.

DSM’s DelvoCheese 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 in production costs.

“DelvoCheese CT-Taste opens up new opportunities for companies that want to produce their cheese more efficiently and sustainably,” said Gert van den Hoven, Product Application Specialist for Cheese at DSM. “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.”

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