DSM launches Continental cheese solution

5 Jun 2015

DSM has introduced what it describes as a total solution of cultures and enzymes offering cheese manufacturers further flexibility to differentiate their Continental cheeses with full-body, preservative-free or low-fat options in the most cost-efficient way. Continental cheeses, like Gouda, Edam and Manchego are attractive to many, DSM says, making them an ideal staple for all consumers […]

DSM launches Continental cheese solution

dutch-gouda-cheese-24713591DSM has introduced what it describes as a total solution of cultures and enzymes offering cheese manufacturers further flexibility to differentiate their Continental cheeses with full-body, preservative-free or low-fat options in the most cost-efficient way.

Continental cheeses, like Gouda, Edam and Manchego are attractive to many, DSM says, making them an ideal staple for all consumers – from kids to adults. Widely consumed on sandwiches, as snacks or table cheese, Continental cheese is popular because of its diversity in flavour and texture, according to the company, who believe that manufacturers require a different production approach for each type of cheese.

To address the diverse taste, texture and fat requirements, DSM has developed a range of DelvoCheese CT cultures which alone or in combination with adjunct cultures, coagulants (Maxiren and Fromase) and ripening enzymes can meet all the divergent production demand, the company claims. Depending on the need, DSM says it can supply an optimised solution for each cheese type, allowing customers to buy cheese cultures and enzymes that work synergistically together without any side-effects.

The reliable and consistent acidification of the cultures results in fewer losses, according to DSM, while the enzymes and adjunct cultures are said to add textural and flavour benefits such as improved slicing, dicing and reduced bitterness. Furthermore, the solution is claimed to address the need for an easy-to-understand-label, as the coagulants are benzoate-free and increase the whey value thanks to their high thermolability and specificity.