Manufacturers are under increasing pressure to protect against spoilage in cheese and maintain flawless production to avoid expensive defects. At the same time, demand for great-tasting, sustainable and natural cheese is on the rise, with 34% of consumers choosing cheese products that contain fewer additives or preservatives. Cheese producers must therefore ensure their products are of the highest quality to stay ahead in the market and meet these diverse needs. However, effectively managing bacteriophages (phages) remains a significant challenge for many manufacturers. Insufficient phage management can lead to fermentation delays and production slow-down, which can contribute to increased food loss and have a detrimental impact on cheese flavor, yield and texture.
Royal DSM’s all-in-one Dairy Safe™ solution delivers acidification, flavour and assured bioprotection against late blowing and spoilage to guarantee high-quality cheese, including organic varieties. (Source: DSM)
To address these challenges, Royal DSM’s Dairy Safe™ cultures are used in a rotation system with several phage alternatives, ensuring consistent quality and performance among all rotations while also offering a proven and widely recognized solution for acidification, flavor and protecting cheese without the need for preservatives. The new cultures expand on this leading portfolio, adding four new culture rotations to offer an even more robust rotation system that supports reliable, consistent production and assured bioprotection for high-quality, sustainably produced cheese. Dairy Safe™ has been on the market for more than 30 years and is the latest addition to DSM’s cheese cultures portfolio of biopreservation solutions, following its acquisition of Royal CSK Food Enrichment C.V. (CSK) in 2019.
“Manufacturers have relied on Dairy Safe™ to protect their cheese for over 30 years. Our unique range of cultures are suitable for all types of milk and helps our manufactures deliver the award-winning flavor they’re famous for,” comments Christian Hemmer, Business Manager Cheese at DSM. “The expansion of our high-quality cultures comes at a time when the industry is actively seeking phage alternatives to build a robust rotation system that ensures consistency of supply and consistent quality and performance among all rotations. Our cultures also help the dairy industry towards its sustainability goals by reducing waste through late blowing defects. The easy-to-use cultures – combined with DSM’s end-to-end expertise and “one-stop-shop” portfolio of solutions – mean our customers can produce delicious, high-quality cheese that meets diverse consumer preferences.”
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