Our complete solution for white cheese improves almost every aspect of your product – from taste and texture, to increased health benefits, to extended shelf life and greater efficiency in production. Suitable for all white cheeses including feta, this unique and easy-to-use blend of cultures, coagulants and lipases will give you the competitive edge you need.
Also known as pickled or white brine cheese, white cheese is coagulated and preserved in brine. Commonly produced in Eastern Europe, the Balkans and the Middle East, many local varieties exist and many, such as feta, ricotta and halloumi, have achieved global appeal. The white cheese solutions from DSM help you differentiate on taste by reducing bitterness while building layers of subtle flavor and creamy, compact, or crumbly texture—or all three.
DSM’s portfolio of cultures, coagulants and lipases are extremely efficient in white cheese production, reducing waste by making more cheese with the same amount of milk while providing excellent phage resistance. They also deliver fast and efficient fermentation and reduced ripening times; along with a consistent pH profile. The result: Excellent quality and consistency in all types of white brined cheese.
DSM’s global application expertise and extensive cheese portfolio can help you overcome regional variations in milk type, manufacturing conditions and processes. They are here to assist you in choosing the right ingredients for successful production while reducing costs and accelerating production.
Starter cultures for White cheese.
Adjuncts to differentiate and build a unique rich flavor.
The purest microbial coagulants.
The most specific Fermentation Produced Chymosin coagulants.
Leading lactase enzymes for lactose-free applications.
Pack-Age® is a high-tech packaging solution for naturally ripening cheese.
Delvo®Coat, coating protecting against yeasts and molds.
Natamycin-based natural preservation solution.
Enzyme with preservative functionality.
The gold standard for antibiotic residue testing.