Mozzarella cheese

Solutions to improve yield, texture and shelf life

Improve texture and shreddability while extending shelf life and increasing yield.

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.

NEW: Delvo®Cheese CP-500, stretch your mozzarella yield by up to 1.3%

DSM adds a new culture to the existing mozzarella portfolio, Delvo®Cheese CP-500. This culture packs more moisture into your mozzarella - unlocking a yield increase of up to 1.3%. With improved stretchiness and meltability, it's also great news for pizza lovers.

Cheese cultures
Coagulants
Enzymes
Biopreservation solutions
Residual antibiotic tests

Delvo®Cheese CP 120

This culture guarantees you high quality mozzarella fast acidification, minimum moisture variation and low proteolysis.

Delvo®Cheese CP 500

Increase your mozzarella yield by up to 1.3%, while maintaining the stretchiness, meltability and reducing the browning of your cheese.

Maxiren®XDS

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