dsm-firmenich’s next generation of cheese cultures

dsm-firmenich has launched four new Dairy Safe culture rotations. These all-in-one, label-friendly solutions deliver bioprotection through improved phage robustness as well as greater temperature resistance, controlled eye formation, consistent acidification, and enhanced flavour development for premium semi-hard, hard, and continental-style cheese varieties, the company says.
Cheese makers are under increasing pressure to deliver more cheese without the use of preservatives that need to be listed on ingredient labels. With 67% of European consumers avoiding foods which contain unfamiliar ingredients, and Americans regarding a food as safe when it is labelled as “natural,” “organic,” or “healthy,” cheese makers are aware of the need to reduce additives. In fact 10% of all cheese launches now carry an “additive-free” claim.

By introducing carefully selected culture strains that offer extra strains per rotation for enhanced phage robustness, dsm-firmenich gives cheese makers a label-friendly way to protect against spoilage and costly downgrades. Dairy Safe cultures are non-dairy allergen free, work across various milk varieties, and enable a high-value whey output, the firm notes.

The newly launched strains are more temperature robust than the previous generation, meaning they accommodate the production of a greater variety of cheese types. Alongside assured bioprotection, the new cultures deliver more consistent acidification, reliable gas production for uniform and attractive eye formation, faster flavour development, and enhanced overall flavour intensity.

The cultures contain the combination of both nisin-producing strains as well as nisin-immune strains, with the rotations nisin-producing and acidifying Lactococcus lactis strains effectively prevent butyric acid fermentation and inactivate other gram-positive spoilage bacteria such as Clostridia tyrobutyricum, which prevents late blowing, and the formation of slits and cracks. The nisin-immune starter culture strains ensure consistent acidification and taste with a similar performance to standard direct-to-vat starter cultures. Dairy Safe cultures come in two taste directions—buttery savoury or sweet bouillon—and are suitable for use with cow, goat, or sheep milk and support organic claims.

Pim van Hee, global business director cheese cultures at dsm-firmenich says, “Spoilage can be devastating to cheese makers, for quality and profitability. That’s why we set out to develop a new generation of all-in-one protective cultures that give cheese producers peace of mind.”