News

DSM intros cheese cultures

9 Jun 2016

DSM has introduced a new range of white cheese cultures to address what it believes is consumer demand for a milder and fresher flavour.

DSM has introduced a new range of white cheese cultures to address what it believes is consumer demand for a milder and fresher flavour. These cultures come as part of DSM’s total solution, along with enzymes and technical support, that the company says improve not just the taste, but also the affordability and shelf-life of white cheese.

White cheese is commonly produced in Eastern Europe, the Balkans and the Middle East, DSM notes, and consists of white brine curd cheeses of which Feta is the most globally appealing. According to the company, these cheeses have seen a rise in popularity as they fit well with trends for a healthier diet and lifestyle; they are high in protein, can be used in small portions as a table cheese and combined with healthy foods, such as salads. They can also be consumed as small cubes or can be crumbled, making them an attractive and versatile convenience food.

DSM says that its total solution enables white cheese producers to extend shelf-life and reduce bitterness, whilst providing a good texture profile and the possibility to differentiate on flavour. It is also said to enable a fast fermentation and accelerate ripening to increase production efficiency. A process scan to optimise production is provided, as well as a pro-active approach for controlling phage during culture performance in cheese production. Consisting of coagulants, cultures, lipases and technical support, DSM claims the new range helps white cheese producers to create the next successful white cheese product.

DSM says that it enables cheese producers to create better food for everyone and this unique solution enables the production of healthier, better-tasting cheese developed in the most efficient, affordable way with an extended shelf-life.