Consumers expect the food products they purchase
and consume to be healthy and clean label, and meet
sustainability and ethical considerations. This is as
relevant to cheese as any other food. Cheesemakers
therefore strive to make natural and clean label
cheeses which are free from additives and preservatives and even
contain reduced salt levels. However, at the same time they want
to avoid cheese defects without compromising on quality, taste
and shelf life of the cheeses.
Dairy Safe™ cultures give assured bioprotection against late blowing
and spoilage. For decades, manufacturers have relied on Dairy
Safe™ to protect their cheese without the use of preservatives like
nitrate or lysozyme – while delivering award-winning flavor.
Our cultures are chosen from a nisin-producing species of Lactococcus
lactis. They are ideal for inhibiting growth of Gram–positive
bacteria like Clostridium tyrobutyricum, thus preventing butyric
acid fermentation.
By protecting your cheese against late blowing defects, Dairy
Safe™ not only saves you the time and expense of producing a
defective product; it also unlocks new revenue potential – by enabling
you to upgrade your cheese whey to infant-nutrition quality.
Dairy Safe™ cultures are easy to use. They are suitable for all types
of milk (cow, goat, sheep) and can be used in a rotation system
with several phage alternatives. By providing natural protection
against late blowing, they reduce financial losses due to disapproved
product.
DSM Food Specialties
2613 AX Delft | The Netherlands
info.food@dsm.com | www.dsm.com/food
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