DSM launches new cultures for low-fat cheese
Continental cheeses, such as Manchego, Gouda and Edam, each have a distinct flavor profile and are nutrient-dense. They provide protein, calcium, and vitamins A and B12, but are often high in fat. Efforts to reduce fat content have been challenging, with consumers unwilling to accept the resulting changes to taste and texture.
DelvoCheese CT-Light allows cheesemakers to create continental cheeses using low-fat milk with the same taste texture that consumers expect from a full-fat product. During the cheese making process, the culture replaces fat with water without any negative impact on physical or sensory properties. With DelvoCheese CT-Light, fat can be reduced by 30% or more, alongside a significant cut in calories. This is done without additives or stabilizers.
“Consumers today are increasingly looking for ways to get the best nutrition they can, without compromising on taste,” says Gert van den Hoven, Product Application Specialist for Cheese at DSM. “Low-fat or reduced-fat cheese is something they can really feel good about. It is made with all-natural ingredients, is nutritious and, when manufactured with our cultures, has the same taste and indulgence as the original versions.”
DSM works with cheese producers to create more value from their products including healthier, great-tasting cheese. With over 100 years’ experience in cultures and coagulants, DSM offers one of the broadest portfolios of dairy solutions, enabling better food for everyone.