2. Efficiency and yield
In addition, the volatility of milk prices affects producers’
bottom line worldwide, with many looking to find ways to
optimize the use of raw materials to achieve maximum productivity
and prepare for price spikes. For example, raw milk
prices in Europe peaked in 2007 – jumping from 27 to 38
EUR/100 kg of milk in six months, while prices reached an
all-time low in 2008/2009 – dropping from 35 to 25 EUR/100
kg of milk in nine months.4 It is this unpredictability – which
has only intensified since the end of dairy quotas in Europe
in 2015 – that raises concerns among cheesemakers, with
many looking to take measures to optimize their production
processes to do more with less.
3. Evolving consumer preferences
Meanwhile, creating on-trend products is essential for cheese
producers to stand out in a crowded market place and maintain
market share. Taste and texture, for instance, are key
influencers of the consumer purchasing decision. Demand for
mature cheese with an authentic taste and texture profile is
booming worldwide. The clean label movement is also trending,
with consumers proactively looking for more natural
products with short, easily recognizable ingredients lists. For
example, consumer research by FMCG Gurus found that 23%
of Germans and 25% of Brazilians reported finding natural
hard cheese appealing, while 29% and 12% respectively said
they consider a chemical-free product claim important.
To develop great tasting cheese products with an appealing
texture that also meet clean label product claims,
cheesemakers must find solutions that enable them to age
cheese naturally and effectively without applying artificial or
chemical additives and ingredients. Most semi-hard and hard
cheeses, such as Parmesan and Gouda, are traditionally ripened
by air-drying, in which chemical cleaning agents or PVA
Ingredients ¦ IDM
coatings containing preservatives are applied to protect the
product’s surface from spoilage. These ingredients are facing
increased scrutiny from today’s consumers, meaning that
moving away from chemicals and preservatives and towards
alternative ripening solutions is crucial to create a strong appeal
for consumers.
The question now is, how can producers meet these requirements
– from combating food waste and increasing
productivity to creating cleaner labels, without compromising
on taste or the consumer experience?
Next generation solutions
Recent advances in cheese ripening technology mean that
manufacturers can now pack and age cheese naturally, effectively
and efficiently, without affecting quality, taste or
texture. DSM’s Pack-Age solution offers a unique breathable,
moisture-permeable membrane technology. This membrane
solution helps to prevent mold growth during cheese ripening
and reduces the wasteful crust removal process, as no
coatings are applied and the moisture reduction will develop
more homogeneous throughout the cheese, avoiding the development
of a thick, dry rind. Ultimately, this can help to
reduce the amount of cheese lost or wasted every year. A
preservative-free solution, it also supports cheesemakers in
creating great taste profiles and meet the clean label standards
expected by today’s discerning consumers.
A ready-to-use membrane that can be implemented with
existing vacuum systems, Pack-Age enables a manual to fully
automatic operation – streamlining the ripening process and
thereby increasing efficiency. By implementing this ripening
technology, cheesemakers can increase the yield of cheese
To develop great tasting cheese products with an appealing
texture that also meet clean label product claims, cheesemakers
must find solutions that enable them to age cheese
naturally and effectively without applying artificial or chemical
additives and ingredients (photo: DSM)
Latest cheese ripening technology can support cheesemakers
in overcoming challenges like reducing food waste and
increasing efficiency (photo: DSM)
June/July 2020 ¦ international-dairy.com · 15
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