DSM introduced a new range of white cheese cultures at the DSM Dairy Seminar held on 2 June 2016 in Istanbul (Turkey) to address consumer demand for a milder and fresher flavour.
These cultures come as part of DSM’s total solution, along with enzymes and technical support, that improve not just the taste, but also the affordability and shelf-life of white cheese.
White cheese is commonly produced in Eastern Europe, the Balkans and the Middle East and consists of white brine curd cheeses of which Feta is the most globally appealing. These cheeses have seen a rise in popularity as they fit well with trends for a healthier diet and lifestyle; they are high in protein, can be used in small portions as a table cheese and combined with healthy foods, such as salads. They can also be consumed as small cubes or can be crumbled, making them an attractive and versatile convenience food.
DSM’s total solution enables white cheese producers to extend shelf-life and reduce bitterness, whilst providing a good texture profile and the possibility to differentiate on flavor. It also enables a fast fermentation and accelerates ripening to increase production efficiency.
A process scan to optimize production is provided, as well as a pro-active approach for controlling phage during culture performance in cheese production. Consisting of coagulants, cultures, lipases and technical support, the new range helps white cheese producers to create the next successful white cheese product.