DSM introduces new Delvo Cheese CH-120 culture range for young cheddar and barrel cheese

By Jim Cornall contact

- Last updated on GMT

Young cheddar and barrel cheese accounts for the majority of cheddar cheese types produced worldwide today. Pic: DSM
Young cheddar and barrel cheese accounts for the majority of cheddar cheese types produced worldwide today. Pic: DSM

Related tags: Dsm, Cheese

Royal DSM, a global science-based company in nutrition, health and sustainable living, has launched its new Delvo Cheese CH-120 cultures, a range of phage robust cultures for young cheddar and barrel cheese.

Debuting at the International Cheese Awards 2019 in Nantwich, UK, at the end of July, DSM said the new series allows cheesemakers to increase production efficiency, while also delivering cheese of consistent quality, taste and texture, even during the long production runs demanded by today’s large, cost-driven cheese diaries.

Young cheddar and barrel cheese accounts for the majority of cheddar cheese types produced worldwide today. These cheeses are widely used in the food processing and services industries for food products including ready meals, pizza and burgers.

Tested by selected commercial cheesemakers, the Delvo​Cheese CH-120 range consists of six rotations and selected culture strains to resist phages. This new range offers durable phage protection and a consistent performance, DSM said. It also creates young cheddar and barrel cheese with the neutral flavor and firm, texture of cheddar cheese the market expects.

Evandro Oliveira de Souza, business lead for cheese at DSM, said, “We designed the new Delvo Cheese CH-120 cultures with cheese producers’ needs in mind.

“We know that reliability, consistency and efficiency are essential to helping them produce high-quality, great-tasting cheddar cheeses faster and more effectively, while also prioritizing robust protection against phages. We are proud to offer innovative solutions that help our customers create unique cheese products that meet the needs of an increasingly demanding market.”

Visitors to the International Cheese Awards 2019 at The Nantwich Show, will also be able to find out more about DSM’s expanding portfolio of high-quality cultures, enzymes and coagulants that improve the production capacity and efficiency, as well as the flavor and texture of cheese. This includes DSM’s Maxiren XDS coagulants and the recently launched, Delvo ADD adjuncts culture portfolio.

Related topics: Ingredients, Cheese

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