Dutch life and materials sciences firm Royal DSM has launched a new range of phage robust cultures for young cheddar and barrel cheese.

Dubbed Delvo Cheese CH-120, the series of cheese cultures is designed to increase production efficieny.

It will also help cheese producers to deliver consistent quality, taste and texture, even during long production runs, the company claims.

DSM Cheese business lead Evandro Oliveira de Souza said: “We designed the new Delvo Cheese CH-120 cultures with cheese producers’ needs in mind.

“We know that reliability, consistency and efficiency are essential to helping them produce high-quality, great-tasting cheddar cheeses faster and more effectively, while also prioritising robust protection against phages.

“We are proud to offer innovative solutions that help our customers create unique cheese products that meet the needs of an increasingly demanding market.”

DSM’s Delvo Cheese CH-120 range includes six rotations and ‘carefully seleced’ culture strains to resist phages. It is said to have been tested by seleced commercial cheese makers.

The range is said to offer durable phage protection and consistent performance, as well as help in the creation of young cheddar and barrel cheese with the typical neutral flavour and resilient texture.

Young cheddar and barrel cheeses are widely used in the food processing and services industries for products such as ready meals, pizza and burgers.

Last June, DSM introduced a benzoate-free variant of Accelerzyme CPG, which is the company’s proprietary enzyme for accelerated cheese ripening.

The company claimed that the addition of benzoate-free cheese enzymes such as Maxiren XDS and fromase to its portfolio will allow cheese makers to meet growing consumer demand for dairy products with clean and clear labels.

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