Royal DSM, a global science-based company active in health, nutrition and materials, announces that Accelerzyme® CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free. With this upgrade, DSM’s core portfolio of cheese enzymes – including Maxiren® XDS and Fromase® – is now completely benzoate free, allowing cheesemakers to respond to growing consumer demand for dairy products with a clean and clear label.
Royal DSM, a global science-based company active in health, nutrition and materials, opens a new state-of-the-art biotechnology facility at its site in Delft to accelerate DSM’s biotechnology research and development capabilities for applications in food and nutrition, feed, fuel, pharma and bio-based materials. The completion of this new biotechnology center is part of a €100 million investment program by DSM to scale up R&D in the Netherlands since 2013.
The variety of specializations in DSM’s biotechnology center makes it a magnet for talent. The new center employs 400 bright scientists from 27 nationalities. The biotechnology center is at the heart of the Biotech Campus Delft.
DSM has extended its range of continental cheese solutions to enable cheesemakers to achieve a more sustainable cheese production. With Delvo®Cheese CT-Taste, producers of continental cheeses such as Manchego, Gouda and Edamer can halve the ripening time of their cheese while maintaining the same great taste, texture and shelf-life that consumers expect.
DSM’s DelvoCheese CT-Taste allows cheesemakers to cut ripening time by up to 50%. This high-quality blend of cultures creates a balance between aroma and acidifier cultures that allows producers to create the same taste and texture, in less time.
White cheese is commonly produced in Eastern Europe, the Balkans and the Middle East and consists of white brine curd cheeses of which Feta is the most globally appealing.
DSM’s total solution enables white cheese producers to extend shelf-life and reduce bitterness, whilst providing a good texture profile and the possibility to differentiate on flavor. It also enables a fast fermentation and accelerates ripening to increase production efficiency. A process scan to optimize production is provided, as well as a pro-active approach for controlling phage during culture performance in cheese production. Consisting of coagulants, cultures, lipases and technical support, the new range helps white cheese producers to create the next successful white cheese product.