Mozzarella accounts for nearly a quarter of the world’s entire cheese production. It’s set to grow by more than 4% (CAGR) in the next five years – and here at DSM we want to help you grow with it.
Our cultures and coagulants for mozzarella are built on a deep understanding of the challenges you face as a cheesemaker in getting more from your mozzarella.
It starts with processing – you need fast and efficient production and consistent acidification that increases mozzarella yield. From here you will be able to create cheese with a high and consistent shredding quality; that retains a firm texture throughout its shelf life; and performs well when baked.
Balancing all these requirements is no easy task. But that’s exactly what we’ll help you achieve with our solutions for Mozzarella.
This culture guarantees you high quality mozzarella fast acidification, minimum moisture variation and low proteolysis.
Increase your mozzarella yield by up to 1.3%, while maintaining the stretchiness, meltability and reducing the browning of your cheese.
Coagulants to boost the process and production efficiency of mozzarella, for superior sliceability and shreddability. Maxiren®XDS also increases yield by reducing the losses in the process
Pure microbial rennet further purified for less unwanted side activities.
The next-generation microbial coagulant.
Starter cultures and Adjunct cultures to differentiate cheese flavor and texture.
Kalase® is the animal coagulant, or rennet, brand.
Leading lactase enzymes for lactose-free applications.
Natamycin-based natural preservation solution.
The gold standard for antibiotic residue testing.