DSM reduces ripening time

18 Oct 2016

DSM has extended its range of continental cheese solutions with DelvoCheese CT-Taste, which is said to enable producers of continental cheeses to halve the ripening time of their cheese.

DSM has extended its range of continental cheese solutions to enable cheesemakers to achieve a more sustainable cheese production. With DelvoCheese CT-Taste, producers of continental cheeses such as Manchego, Gouda and Edammer can, the company claims, 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, the company notes, 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, according to DSM and as a result, producers are looking for ways to produce more cheese, faster, to meet this growing demand. At the same time, the company says, 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 is said to allow cheesemakers to cut ripening time by up to 50%. The blend of cultures is designed to create 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 saving, 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.”