What’s your Cheese Challenge? 
Meet us at the Cheese Expo to discuss the solution.

April 13-14, Milwaukee,   Wisconsin, USA

Once again Cheese industry leaders, suppliers, marketers will be gathering in Wisconsin to share information about the latest in cheese technology, new products, whey opportunities, product safety, marketing and additional issues affecting our industry. 

Join DSM at booth 821 to discuss your particular cheese challenge 

Come to the DSM booth to find out about what is new in our cheddar solutions portfolio.  From block cheddar to table cheddar to specialty cheddar, we offer you a comprehensive solution designed to deliver the specific cheddar flavor that consumers enjoy. At the same time, you can enjoy reliable, consistent acidification performance and robust culture rotations for more efficient cheese production. What is your cheddar challenge?

Also new in our portfolio is our Delvo®Phage test kit, our unique, digital phage detection solution. By enabling a more consistent cheese production process,  this easy-to-use qPRC test increases your production capacity and improves  quality cheese yield - while reducing product downgrades and waste. And we are happy to tell you more about our digital phage management platform Delvo® Analytics that helps you stay one step ahead of phage problems

We also present our Flavor Wheel™ concept can do for your cheese. This concept is based on our broad range of adjunct cultures, proven over 50 years to add signature flavor profiles to all kinds of cheese, from Gouda and Cheddar to Monterey Jack. The result: award-winning cheese with excellent taste and texture - and faster ripening times.

Or maybe you have particular interest in the benefits of our  Fermentation produced chymosin, Maxiren®XDS that delivers higher yields (up to 1.5%) for all cheese types; with higher whey quality; and the highest levels of firmness and sliceability and on top of that delivers a 12% lower carbon footprint with up to 15% less waste and bitterness.

 

And of course we are here to discuss your particular cheese challenge and find out how we can help you differentiate on taste & texture, improve your functionality & efficiency and maintain dependable coagulation & acidification. 

We look forward to see you there.

 

For more information:

Company name: DSM Food and Beverage

Phone number: +1 262-547-5531

E-mail address: Eric.Aspenson@dsm.com

Booth number: 821

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