NETHERLANDS – Royal DSM has launched its new line of cheese cultures, Delvo Cheese CP-500 cultures, to boosting the yield and resource efficiency of mozzarella cheese production.
According to the Dutch ingredients supplier, the cheese cultures are capable of achieving a higher moisture content in mozzarella and increase yield by up to 1.3%, compared to the most commonly used Direct Vat Set (DVS) culture in the US.
The company adds that the cultures also enable cheesemakers to deliver products with superior taste and texture and are ideal for creating mozzarella cheese for pizza.
DSM says that the new solutions offers a mild buttery flavor, excellent stretch and melt behavior and reduced browning for an enhanced eating experience.
The launch comes at a time when the cheese industry is experiencing a sharp rise in demand for mozzarella cheese in a range of product formats, including shreds, slices and cubes.
The global pizza cheese market, for instance, is expected to grow at a CAGR of 5.04% between 2020 and 2027, according to a Fior Market Research, Global Pizza Cheese Market-2027, 2019 report, which is expected to continue fueling demand for mozzarella in the coming years.
To navigate this evolving commercial landscape, DSM observes that producers must create tasty cheese that will retain a firm texture and sliceability throughout shelf life, as well as increase the capacity and speed of cheese production.
According to the company, commercial trails on the new cheese cultures show that the range enables cheesemakers to overcome these challenges by increasing moisture content, offering the fast acidification expected by producers and a consistent performance in terms of texture – maximizing yield and improving the consumer pizza eating experience.
When combined with its Maxiren XDS fermented chymosin coagulants, the range enhances yield further, allowing manufacturers to optimize raw material efficiency and achieve high whey quality.
“It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese products, while continuing to be economically and operationally efficient,” said Evandro Oliveira de Souza, Business Lead for Cheese at DSM.
“We’re committed to offering unique, stand-out products that not only look and taste good, but are also better for both consumers and customers.
“For that reason, DSM is delighted to introduce this new extension of our portfolio of culture solutions, which will help our customers set a new standard for yield in cheese production and deliver market leading end products.”
DelvoCheese CP-500 cultures, joins DSM’s expanding portfolio of solutions for mozzarella cheese which include DelvoCheese CP-120 cultures, and Fromase XLG and Maxiren XDS coagulants.
