News
DSM reduces ripening time
18 Oct 2016DSM 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.”Related news

US alternative egg brand cracks European market
23 Jun 2025
Just Egg is set to be produced in Europe’s largest plant-based facility as plant-based egg brands look to take advantage of the supply chain crisis.
Read more
World Food Safety Day shines a spotlight on science
19 Jun 2025
On 7 June, the World Health Organization (WHO) held its annual World Food Safety Day, highlighting the role scientific research and innovation play in supporting consumers’ health.
Read more
Compostable packaging claims rubbished by regulator
9 Jun 2025
Compostable coffee capsule ads from brands including Dualit and Lavazza Coffee have been banned after the UK’s advertising watchdog deemed them to be "misleading".
Read more
The winners of Vitafoods Europe Startup Challenge 2025 revealed
29 May 2025
Four startups – Yomio Drops, PFx Biotech, Revobiom, and Favamole – took top prizes at this year’s Vitafoods Europe Startup Challenge awards.
Read more
Plant-based proteins ‘have higher levels of chemical contaminants’ due to processing
21 May 2025
Plant-based proteins have higher levels of chemical contaminants than their animal-based counterparts, but there is no suggestion of “immediate risk” to consumers, say scientists.
Read more
Nestlé improves nutrition reporting as pressure grows on other food and beverage companies
16 May 2025
Nestlé has urged other major food manufacturing businesses to improve their reporting on the nutritional value of their products.
Read more
Grocery retail shows cautious optimism and stabilisation
15 May 2025
Health and functionality, personalisation, convenience, advancing technologies, and sustainability dominate the grocery retail landscape and the shoppers of the future.
Read more
East takes on West in the fight for future food flavours
30 Apr 2025
Asian and South American flavours are now key components on global menus, driven by a growing global appetite for culinary mashups.
Read more
How biotechnology is developing novel ingredients of the future
29 Apr 2025
Fermented ingredients have the potential to change the food sector at a more rapid pace than once thought, a report by global management consultancy McKinsey suggests.
Read more
Chinese consumers show strong interest in new plant milk types
28 Apr 2025
Chinese consumers are prioritising taste and health benefits when purchasing plant milks, with growing interest in ingredients such as nuts, grains, and tubers.
Read more