The Pasta Filata You Expect We Make It Happen

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, A total Pasta Filata solution - Synergy with Maxiren® XDS mozzarella, kashkaval, string cheese and ‘pizza cheese’. Attributes such The combination of our new coagulant Maxiren® XDS and Delvo®Cheese as shelf life stability, texture and taste help producers of these cheeses to CP-200 turns out to be the perfect marriage. Maxiren® XDS further enhances create higher value products. the benefits of Delvo®Cheese CP-200 and results in: • Consistent shredding, slicing and dicing with lesser fines and cheese DSM has designed a new series of cultures for the production of Pasta losses over extended shelf life; Filata in Europe: Delvo®Cheese CP-200. Thanks to a careful strain selection • Even more reliable browning and stretching on, for example, a pizza; process, these cultures provide the cheesemaker with a robust and reliable • Reduced dosage of the coagulant and because of the low production and add a clean, fresh taste to the cheese. The low proteolysis thermostability and its specificity, this new bovine coagulant results in over shelf life creates flexibility in processing and improved functional minimized enzyme activity in the whey. benefits like optimized stretch and cheese browning. With over 100 years of knowledge and experience in developing and Why Delvo®Cheese CP-200? producing cultures, we have helped many cheese producers to develop Reliable and consistent acidification unique products. Our team of experts has the knowledge and expertise • Delvo ®Cheese CP-200 cultures (Streptococcus thermophilus) for Pasta to help you formulate Pasta Filata with real consumer appeal. Filata are robust cultures with independent rotations for continuous cheese production Please contact us if you need more information or assistance: • Controlled acidification in 3 to 4 hours depending on application www.dsm.com/food

Functional advantages • Consistent cheese browning • Optimized cheese stretching • Extended shelf life with the same attributes More consistency Clean, fresh taste Consistency in your operations is Fasta Filata is enjoyed on pizza, but key to minimize cheese losses or also in a salad or as a cheese snack on production downtimes. Our robust plate. The taste of the cheese is part cultures guarantee a consistent and of the success. Delvo®Cheese CP-200 reliable cheese production time is a culture that contributes to a clean, after time. Controlled acidification fresh taste which consumers love. contributes to a flawless continuous cheese production.

Browning & Stretching Extended shelf life Consumers love pizza and the stretchy The low proteolysis over shelf life of and browned cheese on top of it. To Delvo®Cheese CP-200 is the reason produce cheese with the perfect stretch why the shelf life of your Pasta Filata and ideal browning is a delicate job. ® can be extended and why your cheese Delvo Cheese CP-200 is a culture that is better suited for further processing helps the cheese shreds to result in such as shredding. The processing of the right browning with an optimum your cheese is more flexible as it can stretch. 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 2.50%

2.00% Maxiren® XDS Delvo® Cheese CP-200 Coagulant with long Cultures for unique cheese 1.50% lasting texture flavors & texture 1.00%

Solutions suitable for 0.50% % amino nitrogen/total nitrogen % amino nitrogen/total mozzarella, pizza cheese, provolone, kashkaval, string cheese 0.00% day 7 day 30 day 60 day 90

Delvo®Cheese CP-200 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

Although diligent care has been used to ensure that the information provided herein is accurate, nothing contained herein can be construed to imply any representation or warranty for which we assume legal 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.