DSM unveils new phage-robust culture rotations to help manufacturers overcome spoilage issues in cheese

NETHERLANDS – Dutch multinational health and nutrition company DSM has expanded its Dairy Safe cheese biopreservation portfolio with a new range of phage-robust culture rotations. 

The company notes that the new range comprised of four new culture rotations offers a more robust system that effectively manages bacteriophages (phages) and overcomes spoilage issues in cheese. 

Insufficient management of phages can lead to fermentation delays and production slow-down, which can contribute to increased food loss and have a detrimental impact on cheese flavour, yield, and texture. 

At the same time, demand for great-tasting, sustainable and natural cheese is on the rise, with 34 percent of consumers choosing cheese products that contain fewer additives or preservatives, according to DSM. 

This puts manufacturers under immense pressure to protect against spoilage in cheese and maintain flawless production to avoid expensive defects. 

Achieving this feat is however not easy and cheese manufacturers are reported to have challenges in producing high-quality products that meet these diverse needs of consumers. 

DSM’s Dairy Safe cultures help address these challenges by providing a robust culture rotation system, ensuring reliable and consistent cheese production, and guaranteeing optimal phage management.   

According to the company, the cultures are used in a rotation system with several phage alternatives, ensuring consistent quality and performance among all rotations. 

They also have the added advantage of offering a proven and widely recognized solution for acidification, flavor, and protecting cheese without the need for preservatives.   

Dairy Safe has been on the market for more than 30 years and joined DSM’s cheese cultures portfolio of biopreservation solutions after it acquired CSK Food Enrichment in 2019. 

“The expansion of our high-quality cultures comes at a time when the industry is actively seeking phage alternatives to build a robust rotation system that ensures consistency of supply and consistent quality and performance among all rotations,” Christian Hemmer, business manager of cheese at DSM, said. 

“Our cultures also help the dairy industry towards its sustainability goals by reducing waste through late blowing defects.” 

DSM to move to a new global head office

Meanwhile, DSM has announced plans to build a new global head office in Maastricht, the Netherlands, which is expected to be ready by the end of 2023. 

The company is currently based in its Heerlen location – which has been the home base of DSM since 1902 and its dedicated headquarters since 1985. 

The new Maastricht plot currently features two buildings – a historic monument and cinema – which will be combined, renovated, and refurbished to create the new head office. 

DSM says the new office will be a “true visualisation” of its culture and will reinforce the company’s hybrid working principles, which will form the basis of the design alongside user experience. 

The firm also intends to implement the highest sustainability standards (BREEAM) in the design and construction of the office, which it says will be energy neutral.  

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