Meeting the need for benzoate-free coagulant enzymes
6 September 2019
Great taste and texture are fundamentals in the cheese business. That’s why we work side-by-side with you in creating the best possible products, from high volume, cost-effective cheese to premium, indulgent, award-winning cheese. With DSM you can satisfy the unique tastes and nutritional needs of your customers.
In fact, when you choose DSM you gain a partner with expertise in cheese -both inside out and out. With our extensive range of cultures, enzymes, hydrocolloids and plant-derived proteins we can help you create the perfect flavor and texture, including slice-ability and shred-ability. For example. our bioprotective cultures are a natural, all-in-one solution, that deliver acidification and improved flavor, while avoiding the expense of spoilage. But that’s not all. We also offer solutions that reduce fat and salt; and vitamins to enhance nutritional values - so that you can offer your customers healthier options without impacting taste.
Meanwhile, our coatings help you achieve a differentiating appearance with superior protection, cut-ability and application performance: not least, with Pack-Age® - our unique, natural and breathable ripening membrane that protects cheese while boosting yield - all with great taste and texture.
So now you don’t have to choose between taste, texture and health. Enjoy it all!
From process optimization, to balancing flavor, to improving shredding and slicing functionality, we’re the perfect partner to get your cheddar cheese just right.
Our team can answer your different market needs in continental cheese: from easy and affordable solutions like sliced and diced cheese, to premium specialty products with a unique flavor or texture.
We don’t just offer specialty ingredients for cottage cheese. Our global team of application experts work with you to create the maximum value from both your product development - and process efficiency.
Our cultures and coagulants for mozzarella help you improve production speed and yield for a mozzarella with consistent shredding quality, a firmer texture throughout its shelf life – and good baking performance.
6 September 2019