DSM launches new cultures for mozzarella cheese production

Dutch life and materials sciences firm Royal DSM has launched new DelvoCheese CP-500 cultures, which has been developed to increase the yield and resource efficiency of mozzarella cheese production.

The company claims that its new cultures can achieve a higher moisture content in mozzarella and increase the yield by 1.3% when compared with most commonly used direct vat set (DVS) culture in the US.

DSM Cheese business lead Evandro Oliveira de Souza said: “It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese products while continuing to be economically and operationally efficient.

“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.

“For that reason, DSM is delighted to introduce this new extension of our portfolio of culture solutions, which will help our customers set a new standard for yield in cheese production and deliver market-leading end products.”

The company added that the new cultures will allow cheese manufacturers to create products with superior taste and texture and is suitable for making mozzarella cheese for pizza.

It further added that its DelvoCheese CP-500 range helps cheesemakers in overcoming challenges by increasing moisture content and offer fast acidification expected by producers.

Last July, Royal DSM launched a new range of phage robust cultures for young cheddar and barrel cheese.

Dubbed Delvo Cheese CH-120, the series of cheese cultures is designed to increase production efficiency.

It will also help cheese producers to deliver consistent quality, taste and texture, even during long production runs, the company claims.