News

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 reduces ripening time

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.”

Related tags

Dairy

Related news

One-fifth of Brazilian whey protein products mislabelled

One-fifth of Brazilian whey protein products mislabelled

12 Jul 2023

One fifth of whey protein products sold in Brazil are mislabelled, according to one small survey, as the Latin American trade association ALANUR calls on authorities to act against brands that inappropriately advertise the nutritional attributes of the...

Read more 
Peruvian healthy brand keeps prices low with artificial intelligence

Peruvian healthy brand keeps prices low with artificial intelligence

12 May 2023

Nutri Co uses artificial intelligence (AI) to reduce product formulation time, allowing it to offer healthy products with local ingredients at a low cost, serving the price-sensitive Peruvian market.

Read more 
High-sugar Bournvita in the spotlight over misleading health claims

High-sugar Bournvita in the spotlight over misleading health claims

9 May 2023

Mondelēz-owned chocolate drink brand Bournvita has become embroiled in a legal spat with an Indian social media influencer who questioned the purported healthiness of the high-sugar product.

Read more 
Israel approves Remilk’s animal-free dairy

Israel approves Remilk’s animal-free dairy

8 May 2023

The Israeli Ministry of Health has approved precision fermentation startup Remilk’s animal-free dairy whey protein, meaning its ingredients can now be marketed and sold in Israel.

Read more 
Strategic priorities: US dairy executives focus on growth, resilience, and sustainability in 2023

Strategic priorities: US dairy executives focus on growth, resilience, and sustainability in 2023

19 Apr 2023

In the face of current economic and geopolitical volatility, growth, resilience, and sustainability are the top three strategic priorities for US dairy leaders in 2023, according to a market report by US management consultancy McKinsey.

Read more 
Food production needs climate-conscious overhaul

Food production needs climate-conscious overhaul

18 Apr 2023

As climate change threatens global food security, urgent action is required to protect food production and secure future supply, say scientists – but is industry ready to act?

Read more 
Brick and mortar sales show strength for US sports nutrition and weight management products

Brick and mortar sales show strength for US sports nutrition and weight management products

12 Apr 2023

Sports nutrition and weight management products in the US are doing what no other category in the supplement space have been able to: brick-and-mortar sales aren’t just alive and kicking, they are beating e-commerce, according to a 2023 Nutrition Busin...

Read more 
Nestlé drops three plant-based brands in UK and Ireland

Nestlé drops three plant-based brands in UK and Ireland

27 Mar 2023

Nestlé is to axe three plant-based brands, Wunda, Garden Gourmet, and Mezeast, in the UK and Ireland following disappointing sales that meant the brands were “not viable” in current market conditions.

Read more 
Swedish Food Agency updates food plate model to consider planetary health

Swedish Food Agency updates food plate model to consider planetary health

21 Mar 2023

The Swedish Food Agency (SFA) has updated its national dietary recommendations to prioritise the health of the planet with an emphasis on plant-based alternatives to meat and dairy.

Read more 
‘Gruyere’ cheese can keep its name in the US, rules court

‘Gruyere’ cheese can keep its name in the US, rules court

17 Mar 2023

A US court recently ruled in favour of American dairy manufacturers by allowing cheese products to use the name “gruyere” even if it is not made in the Gruyère region of Switzerland and France.

Read more