DSM says that using Delvo Cheese CT-Taste, producers of cheeses such as Manchego, Gouda and Edammer maintains the taste, texture and shelf-life of the products.
Cheese consumption around the world is on the rise, and the positive growth trend is expected to continue: By 2020, it is predicted that world cheese consumption will surpass 25m tons.
Energy and production savings
Due to this projected increased demand, cheese manufacturers are looking for ways to produce more cheese, faster.
DSM says that the more efficient process using Delvo Cheese-CT-Taste results in energy savings, as less energy is used to control temperature and humidity for each gram of cheese produced.
According to DSM’s internal data, for the production of 1m kilograms of continental cheese with a four-week ripening time, reducing ripening time to two weeks would save around €200,000 ($220,420) in production costs.
Gert van den Hoven, product application specialist for cheese at DSM, said the new blend of cultures does not impact the taste and other sensory experiences of the final product, which are key considerations for consumers.