Cheese cultures can ‘reduce fat by 30%’

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​.”