date:May 25, 2020
ce in terms of texture maximizing yield and improving the consumer pizza-eating experience. When combined with DSMs Maxiren XDS fermented chymosin coagulants, the range enhances yield further, allowing manufacturers to optimize raw material efficiency and achieve high whey quality.
DSM says it is setting a yield standard in mozzarella production with its new cheese cultures. It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese product