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Delvo®Cheese CP-200
The Pasta Filata you expect
We make it happen
Pizza and cheese snacks, such as string cheese, are enjoyed by people
around the world. With the demand for these types of products increasing,
cheesemakers need consistent quality and reliable Pasta Filata cheese
production.
The Pasta Filata category groups together cheeses, such as provolone,
mozzarella, kashkaval, string cheese and ‘pizza cheese’. Attributes such
as shelf life stability, texture and taste help producers of these cheeses to
create higher value products.
DSM has designed a new series of cultures for the production of Pasta
Filata in Europe: Delvo®Cheese CP-200. Thanks to a careful strain selection
process, these cultures provide the cheesemaker with a robust and reliable
production and add a clean, fresh taste to the cheese. The low proteolysis
over shelf life creates flexibility in processing and improved functional
benefits like optimized stretch and cheese browning.
Why Delvo®Cheese CP-200?
Reliable and consistent acidification
• Delvo®Cheese CP-200 cultures (Streptococcus thermophilus) for Pasta
Filata are robust cultures with independent rotations for continuous
cheese production
• Controlled acidification in 3 to 4 hours depending on application
Functional advantages
• Consistent cheese browning
• Optimized cheese stretching
• Extended shelf life with the same attributes
A total Pasta Filata solution - Synergy with Maxiren® XDS
The combination of our new coagulant Maxiren® XDS and Delvo®Cheese
CP-200 turns out to be the perfect marriage. Maxiren® XDS further enhances
the benefits of Delvo®Cheese CP-200 and results in:
• Consistent shredding, slicing and dicing with lesser fines and cheese
losses over extended shelf life;
• Even more reliable browning and stretching on, for example, a pizza;
• Reduced dosage of the coagulant and because of the low
thermostability and its specificity, this new bovine coagulant results in
minimized enzyme activity in the whey.
With over 100 years of knowledge and experience in developing and
producing cultures, we have helped many cheese producers to develop
unique products. Our team of experts has the knowledge and expertise
to help you formulate Pasta Filata with real consumer appeal.
Please contact us if you need more information or assistance:
www.dsm.com/food
More consistency
Clean, fresh taste
Consistency in your operations is
key to minimize cheese losses or
production downtimes. Our robust
cultures guarantee a consistent and
reliable cheese production time
after time. Controlled acidification
contributes to a flawless continuous
cheese production.
Fasta Filata is enjoyed on pizza, but
also in a salad or as a cheese snack on
plate. The taste of the cheese is part
of the success. Delvo®Cheese CP-200
is a culture that contributes to a clean,
fresh taste which consumers love.
Browning & Stretching
Consumers love pizza and the stretchy
and browned cheese on top of it. To
produce cheese with the perfect stretch
and ideal browning is a delicate job.
Delvo®Cheese CP-200 is a culture that
helps the cheese shreds to result in
the right browning with an optimum
stretch.
Extended shelf life
The low proteolysis over shelf life of
Delvo®Cheese CP-200 is the reason
why the shelf life of your Pasta Filata
can be extended and why your cheese
is better suited for further processing
such as shredding. The processing of
your cheese is more flexible as it can
be processed in earlier as well as later
stages of its shelf life.
Add Maxiren® XDS and Delvo®Cheese CP-200 together for
accelerated benefits
Our recently introduced coagulant Maxiren® XDS and Delvo®Cheese CP-200 work
synergistically together. The combination of these two ingredients into Pasta Filata will
result in more efficient Pasta Filata processing, such as slicing, dicing and shredding,
thanks to the low proteolysis of both products. Furthermore, Maxiren® XDS also reduces
residual rennet in the whey because of its high thermolability and high specificity to
the alpha casein cutting. This increases the whey value for cheese producers.
The perfect combination for your Pasta Filata
Proteolysis of CP-200’s in Mozzarella cheese
Maxiren® XDS
Coagulant with long
lasting texture
Delvo® Cheese CP-200
Cultures for unique cheese
flavors & texture
Solutions suitable for
mozzarella, pizza cheese, provolone, kashkaval, string cheese
%amino nitrogen/total nitrogen
2.50%
2.00%
1.50%
1.00%
0.50%
0.00%
day 7
day 30
Delvo®Cheese CP-200
day 60
day 90
Market Reference
= error bars indicate the range of proteolysis across rotations
Over time, the ratio of non-protein nitrogen in total protein of Delvo® Cheese
CP-200 is lower compared to market reference. This indicates a lower proteolysis
over time.
For more information, contact us now:
[email protected] | www.dsm.com/food
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responsibility, including without limitation any warranties as to the accuracy, currency or completeness of this information or of non-infringement of third party intellectual property rights. The content of
this document is subject to change without further notice. Please contact us for the latest version of this document or for further information. Since the user’s product formulations, specific use applications
and conditions of use are beyond our control, we make no warranty or representation regarding the results which may be obtained by the user. It shall be the responsibility of the user to determine the
suitability of our products for the user’s specific purposes and the legal status for the user’s intended use of our products.
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