IDM ¦ Ingredients
22 · March/April 2022 ¦ international-dairy.com
In a dynamic market,
cheesemakers must remain
agile and innovative to
differentiate their products
and meet ever-changing
consumer preferences (photo: DSM)
(photo: DSM)
Meanwhile, cheese continues to be a popular choice for snacking,
with many seeing it as a quick, convenient option as part of
their busy lifestyles. Particularly following the pandemic, consumers
are working more from home and are looking for food options
that support home cooking and snacking. Access to products that
are in a convenient format, such as grated cheese, is more important
than ever, as consumers use their time at home to prepare
fresh meals and experiment with exciting new flavors and dishes.
Improving cheese quality
As well as taste and texture, sustainability is becoming a growing
priority for the modern consumer. Figures show that approximately
one third of food produced globally for human consumption
– around 1.3 billion tons – is lost or wasted every year, causing
widespread concern4. Consumers are therefore keen to make sustainable
choices that help to reduce food waste and are increasingly
selecting products that maintain a high quality over a long
shelf life. However, combating microbial spoilage in cheese can
be challenging for producers, as high cheese loads in warehouses
and ventilation limitations can accelerate mold growth during the
ripening process.
At the same time, cheese manufacturers are re-assessing their
production processes to keep wastage to a minimum, by reducing
water and energy usage. And to further enhance their green
credentials, improving process efficiencies, increasing yield and
production speed, while also reducing ripening time and speeding
up acidification, are at the top of the agenda for many cheese
producers today.
Solutions for every cheese challenge
In such a dynamic market, cheesemakers must remain agile and
innovative to differentiate their products and meet ever-changing
consumer preferences. As a one-stop-shop solutions provider,
DSM offers a unique range of coagulants, enzymes, cultures, coatings
and ripening solutions to create high-quality cheese offerings
with a great taste and texture.
DSM’s Dairy Safe solution, for example, delivers acidification, flavor
and assured bioprotection against late blowing and spoilage in
the development of high-quality cheese, including organic varieties.
Thanks to the addition of several new phage-robust culture rotations
to the Dairy Safe portfolio in 2021, producers can ensure reliable
and consistent cheese production and optimal phage management.
Without the use of artificial preservatives, these cultures offer
a natural way to avoid spoilage to save producers time and costs.
Meanwhile, DSM’s Delvo Cheese and Ceska Star Direct to Vat
Cultures (DVC) optimize process efficiencies and increase yield,
while helping producers to differentiate their products with an ap
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