According to producer DSM, DelvoCheese CT-Light allows cheesemakers to create continental cheeses using low-fat milk with the same taste and texture that consumers expect from a full-fat product.
Its rationale was that while continental cheeses, such as Manchego, Gouda and Edam, each have a distinct flavour profile and are nutrient-dense, they are often high in fat.
Unwilling to accept changes
However, with consumers unwilling to accept changes to taste and texture, efforts to reduce fat content have been challenging, DSM said.
It claimed DelvoCheese CT-Light allowed fat to be reduced by 30% or more, alongside a “significant cut” in calories. This was done without additives or stabilisers.
It also said that during the cheese-making process, the culture replaces fat with water without any negative impact on physical or sensory properties.
‘The best nutrition’
“Consumers today are increasingly looking for ways to get the best nutrition they can, without compromising on taste,” said Gert van den Hoven, product application specialist for cheese at DSM.
“Low-fat or reduced-fat cheese is something they can really feel good about.
“It is made with all-natural ingredients, is nutritious and, when manufactured with our cultures, has the same taste and indulgence as the original.”