DSM has launched Accelerzyme CPG, a new enzyme for accelerated cheese ripening that is benzoate-free. DSM’s core portfolio of cheese enzymes – including Maxiren XDS and Fromase – is now completely benzoate-free, allowing cheesemakers to respond to growing consumer demand for dairy products with a clean label.

Accelerzyme CPG is a unique carboxypeptidase cheese ripening enzyme that accelerates balanced flavour formation in a variety of different cheese types. Accelerzyme CPG causes small peptides and amino acids in milk to release faster during the ripening process, converting these to flavour components by the added cheese cultures. This results in a faster ripening time and a smaller environmental footprint.

With artificial preservatives falling out of favour, cheesemakers are increasingly on the lookout for benzoate-free enzymes which help to guarantee that not just cheese but also whey is benzoate-free. DSM has upgraded its cheese enzyme portfolio in response to this need, employing innovative production technology and changing the formulation matrices of these products to eliminate the need for Benzoate-based preservation.

“Today’s cheese manufacturers face multiple challenges – to continually increase cheese quality while optimizing whey value and producing their products in an efficient, sustainable way,” says Evandro Oliveira de Souza, Global Business Lead for Cheese at DSM Food Specialties. “High-quality, high-purity ingredients are key. At DSM, we want to continuously improve our portfolio to keep pace with the changing consumer and customer demand for better, healthier, and more sustainable food.”