HEERLEN, THE NETHERLANDS — Royal DSM is launching Delvo Cheese CP-500 cultures for mozzarella cheese production.

The range allows for a higher moisture content in mozzarella and increases yield by up to 1.3%, compared to the most used Direct Vat Set (DVS) culture in the United States, the company said. Fast acidification and a consistent texture performance help to increase production capacity and speed.

The stretch and melt behavior, mild buttery flavor and reduced browning offered by the cultures are ideal for creating mozzarella cheese for pizza. Raw material efficiency and whey quality may be further enhanced by combining Delvo Cheese CP-500 cultures with Royal DSM’s Maxiren XDS fermented chymosin coagulants.

“It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese products, while continuing to be economically and operationally efficient,” said Evandro Oliveira de Souza, business lead for cheese at DSM. “We’re committed to offering unique, stand-out products that not only look and taste good, but are also better for both consumers and customers.”

Delvo Cheese CP-500 joins DSM’s existing portfolio of mozzarella cheese solutions, which includes Delvo Cheese CP-120 Cultures and Fromase XLG and Maxiren XDS coagulants.