- Royal DSM launched its new line of Delvo Cheese CP-500 cheese cultures that increase the yield of mozzarella by 1.3% compared to the commonly used Direct Vat Set (DVS) cultures. The product also raises the resource efficiency of mozzarella.
- The cheese cultures offer the ability to increase moisture content in mozzarella. Royal DSM claims it delivers a "superior taste and texture" to other cheese cultures while also reducing browning.
- This move expands its portfolio of solutions for mozzarella cheese with other cultures, including DelvoCheese CP-120, Fromase XLG and Maxiren XDS coagulants.
Mozzarella is an integral component of pizza, and demand for the topping is increasing. According to data from Fior Market Research and cited by DSM, the global pizza cheese market is expected to grow at an annual rate of about 5% between 2020 and 2027. DSM developed this new culture to help cheesemakers and manufacturers meet this increasing demand for mozzarella while continuing to provide a buttery taste, smooth melt and stretch — qualities DSM said this new cheese culture improves.
The Delvo cheese culture not only provides the taste consumers look for on pizza, but it allows manufacturers to increase the capacity and speed of cheese production in their facilities. This will go far in helping them cut costs while increasing output. Currently, Direct Vat Set (DVS) cultures are the most commonly used cheese cultures in the United States, but these cultures’ contain concentrations of thermophilus. The strain is sensitive to salt, which can inhibit acid production, especially when cheese curds are cooled. DSM’s new culture offers faster acidification as well as consistent performance, the company said.
A quick and consistent acidification process could increase the overall production speed for manufacturers using mozzarella. But it might also be a benefit to use in other soft cheeses, like an artisanal burrata or a commercially produced string cheese, as well as fermented dairy products such as kefir and yogurt or cheese snacks.
Dairy starter cultures are expected to grow at an annual rate of 4.5% from 2019 to 2027 to $1.6 billion, according to Research and Markets data. Part of this growth comes from consumers seeking out salty cheese snacks, Fact.MR said in a report. While snacks are generally associated with on-the-go consumers, a nationwide quarantine has proved that snacking transcends lifestyles. Sales are surging even while people are at home. If manufacturers are able to more quickly make the cheese needed in these snacks, they may be able to cut costs and produce more products for store shelves.
However, DSM is not the only company manufacturing cheese cultures. Other companies include Chr. Hansen's, Danisco, Lesaffre Group and Dairy Connect Inc. But these manufacturers only produce starters for traditional cheese. DSM also is up against new plant-based startups like New Culture and Perfect Day that are working to produce animal-free mozzarella. If DSM can find a way to integrate its cheese cultures into the animal-free cheese market, then there is a possibility that it will be able to improve cheese for an even broader segment of the population.