Global health and nutrition company DSM has introduced a new cheese culture to expand its range of continental cheese solutions designed to help manufacturers achieve a more sustainable production.
A new cheese culture product dubbed DelvoCheese CT-Taste can reduce the ripening time of continental cheeses like Gouda, Edammer and Manchego by up to 50% without any impact on taste, texture and shelf-life.
With the growing demand of cheese worldwide, DevloCheese CT-Taste is said to open up new opportunities for cheesemakers who are looking to speed up their cheese production.
The decrease in ripening time is said to be brought by the blend of cultures which creates a balance between aroma and acidifier.
DSM cheese product application specialist Gert van den Hoven said: “DelvoCheese CT-Taste opens up new opportunities for companies that want to produce their cheese more efficiently and sustainably.
“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.”
Cheesemakers can also get major energy savings as lesser energy would be needed to control temperature and humidity for each gram of cheese produced by using the newly developed cheese cultures.
They can also drastically bring down their production costs by €200,000 using the DelvoCheese CT-Taste cheese culture.
DSM said that one million kilograms of continental cheese which would otherwise take about four weeks of ripening time would need only two weeks by using its cultures.
The food innovation company based in the Netherlands has also announced that it would showcase its sustainable and healthy dairy solutions including its sugar-reduced yogurt and low-fat cheese at FoodTech 2016 sheduled to be held in Denmark next month.
