How a cheesemaker increased yield by 1.5%
29 May 2020
Today’s cheese manufacturers face multiple challenges with continually increasing quality requirements, pressure to optimize whey value, taste, texture and sliceability, and a need to produce in an efficient and sustainable way. In addition, consumers are increasingly looking for vegetarian, convenient and great-tasting products, adding to the challenges cheese manufacturers must surmount.
Using the right vegetarian rennet allows manufacturers to meet all these needs, addressing consumer demands and at the same time delivering a well-controlled proteolysis that meets the highest industrial standards in efficacy, taste and texture.
DSM’s Fromase® is a range of microbial coagulants from the fungus Rhizomucor miehei, suitable for all cheese types. Fromase® stands for the purest microbial rennet on the market with high thermolability for an optimal whey value. Choose from our portfolio to confidently deliver consistent whey processing at a competitive price, uncompromised taste and preservation free claims.
Working with DSM experts allows manufacturers to precisely calculate the optimal degree of coagulation required for individual products. This means they have access to tailored solutions to optimize processes, reduce cost and carbon footprint, and maintain and indeed improve cheese quality
Fromase® - Coagulants that meet the highest standards.
Well-controlled proteolysis that meets the highest industrial standards.
The purest microbial rennet on the market.
Maintain and improve cheese quality with tailored solutions.
High thermolability for an optimal whey value.
DSM’s core cheese enzyme portfolio is completely benzoate-free.
Pure microbial and heat sensitive rennet.
Pure microbial rennet further purified for less unwanted side activities.