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DSM-Firmenich has launched four new rotations of its Dairy Safe cultures, designed specifically for the production of semi-hard, hard and continental-style cheeses.

This innovative offering aims to empower cheesemakers with label-friendly solutions that enhance product quality while addressing growing consumer demands for clean labels and natural ingredients.

With a significant 67% of European consumers actively avoiding products containing unfamiliar ingredients, and a similar trend observed in the US where consumers prefer foods labelled as 'natural' or 'organic,' cheesemakers face increasing pressure to eliminate additives.

Notably, 10% of all new cheese launches now carry an 'additive-free' claim, highlighting the industry's shift towards transparency and health-conscious formulations.

DSM-Firmenich's new Dairy Safe cultures are positioned to meet these demands by providing effective bioprotection without the need for preservatives.

The cultures enhance spoilage prevention while allowing cheesemakers to maintain an additive-free label, aligning with consumer preferences for simpler ingredient lists.

The newly launched Dairy Safe cultures offer several key advancements over previous generations, including improved phage robustness and greater temperature tolerance.

These features facilitate the production of a wider variety of cheese types while ensuring consistent acidification, reliable gas production for uniform eye formation and accelerated flavour development.

This comprehensive approach helps cheesemakers achieve higher quality products while minimising the risk of costly downgrades.

Pim van Hee, global business director for cheese cultures at DSM-Firmenich, said: “Spoilage can be devastating to cheesemakers – for quality and profitability. Our mission is to provide a single, label-friendly solution that protects products and enhances profitability.”

The Dairy Safe cultures utilise a unique combination of nisin-producing and nisin-immune strains, ensuring a higher concentration of nisin than competing products.

This formulation effectively combats spoilage bacteria, including Clostridia tyrobutyricum, which is notorious for causing late blowing in cheese.

Additionally, the cultures are suitable for use with various milk types, including cow, goat and sheep milk, and support organic claims, further expanding their market appeal.

Evandro Oliveira de Souza, global senior vice president at DSM-Firmenich, noted: “With Dairy Safe, we are proud to offer solutions that not only protect and enhance cheese quality but also help our partners respond to evolving consumer expectations and thrive in a competitive market”.