A complete range of solutions for continental cheese manufacturers has been perfected by DSM Food Specialties.
The result of more than three years work, DSM’s new continental cheese offering has been put together to help producers to optimise yield, reduce costs, improve quality, boost productivity and provide options for changing market demands.
The ingredients involved in DSM’s continental cheese solutions are new cultures, including options for reducing fat in continental cheeses; a range of enzymes for enhanced benefits, including new coagulants (Maxiren XDS) that can be used to extend shelf-life and add textural benefits, such as improved slicing and dicing properties; plus advanced software for analysing the cheese making process.
“Continental cheese is a broad category and includes cheeses such as Edam, Gouda, Manchego, Tilsiter and Prato – depending on the country. Each cheese has its own specific challenges, which our new range of ingredients allows us to tackle to provide tailored solutions,” said Marjorie Saubusse, marketing manager for cheese for DSM Food Specialties, who explained that as continental cheeses are also used in a wide range of applications, they require textures and flavours that allow them to perform well whether chopped, diced, cooked or used in sandwiches. “We can build a dedicated solution, drawing on the individual properties of the new cultures, enzymes and coagulants to adapt and optimise the solution to meet specific needs.”
DSM’s new continental cheese offering does not only involve ingredient solutions.
“With special software, our experts can analyse the time taken for coagulation, acidification and/or ripening for example, and through manipulation of temperatures or time, and use of our coagulants and other ingredients, help our partners to optimise their process, reduce water consumption or reduce the time for production, depending on their objectives and what is required,” said Saubusse. “In one instance, the team assessed a line and created a solution that allowed a manufacturer to get a cheese to market in three rather than six weeks. However, the specific benefits and improvements we can bring depend very much on the process and the specific cheese involved.”
Future market demands have also been considered in the creation of the dedicated continental cheese offering from DSM, which has developed a broad range of adjunct cultures, such as I-Add and I-Reduce, which can provide tailor-made, unique flavours or reduce ripening time by up to 50%, even in low fat cheeses.
Saubasse continued: “We want to look into the future for our customers and provide solutions for the trends that will affect demand. We have developed solutions for low fat cheeses in order to help continental cheese producers to tap into the growing trend towards health, for example. The many new ingredients in the continental cheese offering act as building blocks to answer all types of market and manufacturing needs.
“We can help continental cheese producers to measure where in their production processes they can increase consistency and to get more out of their milk; increase the sustainability of their manufacturing processes; and optimise production. Our coagulants are benzoate-free so avoid issues with preservatives, particularly in whey that can be used for infant nutrition; and our ingredients and cheese expertise can help manufacturers add a little magic to everything from cost-effective to premium continental cheese products.”
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