DSM makes its cheese ripening enzyme benzoatefree

first_imgDSM makes its cheese ripening enzyme benzoate-freePosted By: News Deskon: June 14, 2018In: Dairy, Industries, IngredientsPrintEmailDSM has announced 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, as the company aims to allow cheese makers to respond to growing consumer demand for dairy products with a clean and clear labels.DSM said it is employing “innovative production technology” to upgrade its entire cheese enzyme portfolio and change the formulation of these products.Evandro Oliveira de Souza, global business lead for cheese at DSM Food Specialties, said: “Today’s cheese manufacturers face multiple challenges – to continually increase cheese quality, while optimising whey value and producing their products in an efficient, sustainable way.“High-quality, high-purity ingredients are key. At DSM, we want to continuously improve our portfolio to keep pace with the changing consumer and customer demand for better, healthier, and more sustainable food.”DSM said that Accelerzyme CPG accelerates balanced flavour formation in a variety of different cheese types. It causes small peptides and amino acids in milk to release faster during the ripening process, converting these to flavour components by the added cheese cultures. This is said to result in a faster ripening time, and a smaller environmental footprint.Meanwhile, Maxiren XDS is a chymosin preparation which enables producers to get more from their milk and “increase annual production by around 1%”. Fromase is a microbial coagulant (endopeptidase) preparation.Last week DSM signed an energy agreement with Eneco, meaning that from 2018 onwards 100% of the electricity used by the company in the Netherlands will be from renewable sources.Share with your network: Tags: cheeseDSMlast_img

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