The global cheese market is booming.[1] But it’s also changing. Trends around health, sustainability and clean labelling are shaping the industry while taste and texture remain paramount for consumers. These converging – and sometimes competing – trends create a challenging landscape for cheese manufacturers.
Enter enzymes – a popular choice for cheesemakers looking to improve yield, quality, taste, texture, sustainability and more. In fact, you’re probably already using enzymes for coagulation. But did you know enzymes can also be used to enhance cheese ripening?
While these solutions previously caused significant processing, flavor or structural side effects, DSM’s Accelerzyme® CPG has found a way around these historic challenges by accelerating cheese ripening
[1] Statista – Market value of cheese worldwide from 2019 to 2027
