DSM sets yield standard in mozzarella production with new cheese cultures
Royal DSM has launched its new Delvo Cheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
Capable of achieving a higher moisture content in mozzarella, the range increases yield by up to 1.3%, compared to the most commonly used direct vat set (DVS) culture in the US.
These cultures also enable cheesemakers to deliver products with superior taste and texture that consumers will enjoy and are ideal for creating mozzarella cheese for pizza, offering a mild buttery flavor, excellent stretch and melt behavior and reduced browning for an enhanced eating experience
The cheese industry today has experienced a sharp rise in demand for mozzarella cheese in a range of product formats, including shreds, slices and cubes.
The global pizza cheese market, for instance, is expected to grow at a CAGR of 5.04% between 2020 and 2027, which will continue to fuel demand for mozzarella in the coming years.
To navigate this evolving commercial landscape, producers must create tasty cheese that will retain a firm texture and sliceability throughout shelf life. Increasing the capacity and speed of cheese production is also crucial to safeguard the profitability of their operations.
Commercial testing has shown that the Delvo Cheese CP-500 range enables cheesemakers to overcome these challenges by increasing moisture content, offering the fast acidification expected by producers and a consistent performance in terms of texture — maximizing yield and improving the consumer pizza eating experience. When combined with
DSM’s Maxiren XDS fermented chymosin coagulants, the range enhances yield further, allowing manufacturers to optimise raw material efficiency and achieve high whey quality.
Evandro Oliveira de Souza, business lead for cheese at DSM. “We’re committed to offering unique, stand-out products that not only look and taste good, but are also better for both consumers and customers.”