DSM unveils new range of mozzarella cheese cultures

DSM has launched a new line of cheese cultures which it claims boost the yield and resource efficiency of mozzarella cheese production, as well as its sensory properties.

With Delvo Cheese CP-500, DSM aims to meet the increased demand for mozzarella cheese that retains a firm texture and ‘sliceability’ throughout shelf life.

Capable of achieving a higher moisture content in mozzarella, DSM said the range increases yield ‘by up to 1.3%’.

According to DSM, the cultures enable cheesemakers to deliver products with “superior taste and texture” and are ideal for creating mozzarella cheese for pizza due to its flavour, stretch and melt behaviour.

“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,” said Evandro Oliveira de Souza, business lead for cheese at DSM. 

He added: “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 new range joins DSM’s portfolio of solutions for mozzarella cheese including Delvo Cheese CP-120 cultures, and Fromase XLG and MaxirenXDS coagulants.

When combined with DSM’s Maxiren XDS fermented chymosin coagulants, the range reportedly enhances yield further, allowing manufacturers to optimise raw material efficiency and achieve high whey quality.

The announcement follows the launch of Delvo Cheese CH-120 last year, a range of phage robust cultures for young cheddar and barrel cheese which aim to increase production efficiency whilst ensuring consistent quality, taste and texture.

With its recent acquisition of dairy solutions provider CSK Food Enrichment, DSM claims to have strengthened its portfolio and expertise particularly in the area of taste, texture and bio-preservation solutions for semi-hard cheeses such gouda and edam.