Reducing waste, cost and environmental impact
In a report published in November 2015 DSM quantified the advantages of using its cheese ripening solution, Pack-Age®, over naturally ripened and coated Gouda and Parmesan cheese.
Using Pack-Age across the cheese industry would prevent the loss of around 200,000 tons of Gouda and Parmesan cheese per year, caused in the main due by spoilage and removal of dry rind and coating. In fact, an increased yield of 121,000 tons can be achieved by using Pack-Age. Both factors contribute to the reducing the amount of milk needed by 3.55 billion liters per year.
Pack-Age is a moisture-permeable cheese ripening membrane that enables hard to semi-hard cheeses to mature naturally, without the risk of spoilage by mold. As no coating is used in the process, Pack-Age eliminates the formation of strong dry rind.
1 Smithers Pira Sept 2015