Dive Brief:
- DSM has launched a new culture product, called Delvo Cheese CT-Taste, that promises to shorten the ripening times of cheeses like edamer, gouda and manchego, without risking loss of taste, texture or shelf life, according to a story in Food Ingredients First.
- The company says that this product will help cheesemakers meet the increasing demand for cheese. Cheese consumption has increased globally from 15 million tons per year in 2000 to 20 million tons in 2012, the article says.
- Delvo Cheese CT-Taste is a blend of cultures that aims to balance aroma and acidifier cultures. By reducing the ripening time, cheesemakers will benefit from substantial energy savings, since less will be needed to maintain temperatures and humidity, DSM said.
Dive Insight:
Saving time and energy is important to manufacturers, but cheesemakers probably do not need to increase their supply now. Massive milk surpluses have led to two U.S. Department of Agriculture bailouts and buyouts of the industry. One in August was worth $150 million, and came soon after cheese stockpiles were at a record 1.25 billion pounds. The second one was earlier this month, where the USDA purchased $20 million worth of cheddar cheese.
Manufacturers like Yellow Door Creamery have tried to look on the bright side of the surplus by running a campaign for consumers and other manufacturers to start experimenting with cheese as an ingredient.
When supply and demand for dairy come more closely into balance, DSM's innovation could really help the industry. If the campaign for more people to use cheese is successful, demand for the product will only grow. Faster cultures will allow for quicker stocking of store shelves, as well as support further new ideas to use cheese in food.