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Cottage cheeses have a mild flavor and are produced all over the world under many different names, for example Hüttenkäse in Germany and Hytteost in Denmark and Norway. They are produced by mixing cheese curd with a dressing. Often, the dressings will contain fat to ensure a smooth viscosity.
DSM offers a portfolio of specialty ingredients for cottage cheese. Our application experts leverage the portfolio with world-leading science and global expertise and add value to your product development and process efficiency.
Our experts are always available to help.
If you are an existing customer, please go directly to our Customer Portal.
Starter cultures for cottage cheese.
Adjuncts to differentiate and build a unique rich flavor.
The purest microbial coagulants.
The most specific Fermentation Produced Chymosin coagulants.
The next-generation microbial coagulant.
Kalase® is the animal coagulant, or rennet, brand.
Leading lactase enzymes for lactose-free applications.
Natamycin-based natural preservation solution.
Protective cultures.
The gold standard for antibiotic residue testing.
