Improved texture and mouthfeel as well as increased moisture content can be achieved in a range of cheddar and other cheeses, according to recent trials by DSM Food Specialties.
The results of the studies into the use of its Delvo-Add100-F culture will be of interest to cheese manufacturers who wish to add consumer appeal and texture advantages to end products.
DSM’s trials show that Delvo-Ad100-F culture modifies the structure of cheddar style cheese curds at a very early stage in the ripening process – within 10 to 14days. This provides a smooth, creamy curd much earlier than usual, imparting a creamy texture and higher moisture content, even in reduced fat cheeses.
In soft and semi-hard cheeses, the use of Delvo-Add100-F maximises water content and improves yield, while softening the cheese body and enhancing mouthfeel.
Delvo-Add100-F produces Exopolysaccharide (EPS) in dairy products, a common feature of lactic acid bacteria.
The benefits of this property in yoghurt applications, which include improving rheological and organoleptic properties, have been recognised for years.
However, specially selected EPS producing strains are now increasingly being used in cheese production.
For instance, by altering the properties of cheese, EPS can act as a fat replacer, keeping protein filaments apart. This helps to avoid whey separation and the compact rubbery texture often associated with low fat cheeses.
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DSM Food Specialties is based in Delft, The Netherlands. www.dsm-dairy.com
