DSM intros adjunct cultures for cheddar cheese

3 Apr 2018

DSM has introduced DelvoADD, a portfolio of adjunct cultures for creating unique, aged cheddar cheese taste profiles. DelvoADD complements DSM’s portfolio for cheddar cheese.

DSM intros adjunct cultures for cheddar cheese

DSM has introduced DelvoADD, a portfolio of adjunct cultures for creating unique, aged cheddar cheese taste profiles. DelvoADD complements DSM’s portfolio for cheddar cheese, which includes cultures, coagulants, bulk starters, lipases and cheese-coating solutions.

Cheddar cheese is, DSM notes, one of the most popular cheese types in North America and consumer taste preferences are migrating toward more premium and unique cheddar flavour profiles, creating many opportunities for innovation. Cheddar cheese manufacturers will, the company says, differentiate their products by crafting sweet, buttery, savoury, and mature flavour notes or a combination of these, and are looking for new ingredient options and solutions to develop balanced taste profiles in their cheddars, without off flavours.

“DSM is pleased to introduce the DelvoADD portfolio of adjuncts for cheddar cheese producers who want to differentiate on taste,” said Evandro Oliveira de Souza, Business Lead for Cheese at DSM Food Specialties. “This addition to our cheddar cheese range gives cheesemakers more flexibility to develop their desired taste profile, whether they want to enhance a savoury or buttery note, or prefer to increase caramel-like sweet notes, or want to create a more mature cheddar flavour.”

The new portfolio includes seven adjunct cultures that are designed, for example, to create flavour complexity and memory of typical mature cheddars (DelvoADD 200-C) or create complex savoury flavour with the typical umami notes (DelvoADD Savory). The range also includes solutions for reducing ripening time by up to 30% for a more efficient production (DelvoADD EZ-Age) or to create full-fat flavour in low-fat cheese (DelvoADD Reduce Fat), in line with market trends.