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DSM’s cheese ripening solution saves over 200,000 tons of cheese annually

Delft, NL, 16 Nov 2015 12:00 CET

In its new report, DSM has quantified the sustainable advantages of using its cheese ripening solution, Pack-Age®, over naturally ripened and coated Gouda and Parmesan cheese. Using this solution across the cheese industry would prevent losing around 200,000 tons of Gouda and Parmesan cheeses per year. The main product waste normally occurs due to spoilage, slicing and grating because of the removal of dry rind and coating. Furthermore, a yield increase of 121,000 tons can be achieved with Pack-Age. Both factors contribute to the reduction of the amount of milk needed with 3.55 billion liters per year.
Cheese ripening

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. DSM’s report quantifies1 the benefits for consumers, food producers and the planet with using Pack-Age over natural ripening.

The report shows that around 200,000 tons of Gouda and Parmesan cheese can be saved during the production process. As mold formation is avoided, the whole cheese can be used for further processing (slicing and grating). Pack-Age limits drying losses by retaining 30-50% more moisture inside the cheese, which allows for increased yield of 121,000 tons. This contributes to saving 200 million Euros for the cheese industry. With Pack-Age, no further preservatives are needed hence simplifying labelling requirements.

Using Pack-Age means enables consumers to eat more cheese of what they buy, as nearly 50% less rind needs to be thrown away. Concerning the environment, Pack-Age can reduce the amount of milk needed for global cheese production by 3.55 billion liters per year, whilst increasing product yield and eliminating cutting losses. This reduction is equivalent to milk from 400,000 cows that produce 6.25 million tons of CO2 every year.

At this years’ Food Ingredients Europe, visitors can learn more about Pack-Age and try cheese ripened in it by coming to the DSM booth #615/6.

The report is available to download below.

1) Calculations done by Denkstatt, a consultancy firm in the field of sustainability and environmental management