DSM’s cheese ripening solution saves over 200,000 tons of cheese annually
In its new report, DSM has quantified the sustainable advantages of using its cheese ripening solution, Pack-Age®, over naturally ripened and coated Gouda and Parmesan cheese. Using this solution across the cheese industry would prevent losing around 200,000 tons of Gouda and Parmesan cheeses per year. The main product waste normally occurs due to spoilage, slicing and grating because of the removal of dry rind and coating. Furthermore, a yield increase of 121,000 tons can be achieved with Pack-Age®. Both factors contribute to the reduction of the amount of milk needed with 3.55 billion liters per year.
Pack-Age® is a moisture-permeable cheese ripening membrane that enables hard to semi-hard cheeses to mature naturally, without the risk of spoilage by mold. As no coating is used in the process, Pack-Age® eliminates the formation of strong dry rind. DSM’s report quantifies[1] the benefits for consumers, food producers and the planet with using Pack-Age® over natural ripening.