Monthly Archives: July 2020
- July 14, 2020
To craft cheeses with precise flavors and textures tailored to specific markets, cheesemakers must carefully select cultures, adjuncts, and coagulants. The choice of coagulant is particularly crucial for cheeses like pasta filata, cheddar, and continental varieties, where texture, sliceability, and shredability significantly impact productivity and profitability. Selecting a coagulant enzyme with low proteolytic activity, specifically targeting k-casein, enhances texture, moisture distribution, and sliceability, leading to reduced waste during slicing. Coagulants also play a pivotal role in flavor development by supporting cheese ripening and preventing the hydrolysis of β-caseins, avoiding bitter off-flavors. dsm-firmenich Ingredients, through products like Delvo®Cheese starter cultures and Delvo®ADD adjuncts, provides cheesemakers with the tools to optimize texture and taste, meeting the demands of diverse markets. Maxiren® and Fromase® from dsm-firmenich cater to
