Delft, NL – Royal DSM, a global science-based company active in nutrition, health and sustainable living, today announces the launch of its new Delvo®Cheese CH-120 cultures, a range of phage robust cultures for young cheddar and barrel cheese. Debuting at the International Cheese Awards 2019 in Nantwich, Cheshire, UK, this new series allows cheesemakers to increase production efficiency, while also delivering cheese that is of consistent quality, taste and texture, even during the long production runs demanded by today’s large, cost-driven cheese dairies.
Young cheddar and barrel cheese accounts for the majority of cheddar cheese types produced worldwide today. These cheeses are widely used in the food processing and services industries for food products including ready meals, pizza and burgers. To answer consumer demand for high-quality cheese that performs consistently across these applications, cheese producers have tightened specifications on chemical composition and functionality. To set their brands apart in an increasingly competitive and demanding market, cheesemakers are investing in new, innovative solutions that allow them to speed up the cheese production process and optimize efficiency.
Tested by selected commercial cheesemakers, the Delvo®Cheese CH-120 range consists of six rotations and carefully selected culture strains to resist phages. This new range offers excellent durable phage protection and a consistent performance. It also creates young cheddar and barrel cheese with the typical neutral flavor and firm, resilient texture of cheddar cheese that the market expects.
“We designed the new Delvo®Cheese CH-120 cultures with cheese producers’ needs in mind”, says Evandro Oliveira de Souza, Business Lead for Cheese at DSM. “We know that reliability, consistency and efficiency are essential to helping them produce high-quality, great-tasting cheddar cheeses faster and more effectively, while also prioritizing robust protection against phages. We are proud to offer innovative solutions that help our customers create unique cheese products that meet the needs of an increasingly demanding market”.
Visitors to the International Cheese Awards 2019 at The Nantwich Show, will also be able to find out more about DSM’s expanding portfolio of high-quality cultures, enzymes and coagulants that improve the production capacity and efficiency, as well as the flavor and texture of cheese. This includes DSM’s Maxiren®XDS coagulants and the recently launched, award-winning Delvo®ADD adjuncts culture portfolio.
DSM has decades of experience in the cheese industry and can help cheesemakers worldwide produce high-quality, great-tasting cheese products efficiently, effectively and in a sustainable way. To find out more, visit the DSM team at booth #2 at the International Cheese Awards 2019, or to book an appointment to speak to a DSM expert at the event, contact Bob Savage.