In a groundbreaking collaboration, MBM Innovations and dsm-firmenich have revolutionized the cheese maturation process with their innovative vacuum packaging technology. This partnership combines MBM’s VSM vacuum packaging machines with dsm-firmenich’s high-performance Pack-Age maturation membrane. The result is a more efficient, sustainable, and cost-effective method for maturing semi-hard and hard cheeses like Gouda, Tilsiter, Havarti, and Manchego. This new approach not only reduces product loss but also enhances the flavor and quality of the cheese, making it a win-win for producers and consumers alike.
Enhancing Efficiency and Reducing Waste
The traditional cheese maturation process involves multiple coating treatments, which are labor-intensive and often result in significant product loss. MBM Innovations and dsm-firmenich’s new method addresses these issues head-on. By using the VSM vacuum packaging technology in conjunction with the Pack-Age membrane, the need for repeated coating applications is eliminated. This not only streamlines the maturation process but also significantly reduces labor costs.
Moreover, the Pack-Age membrane is designed to be breathable, allowing the cheese to mature naturally while minimizing moisture loss. This innovative approach helps prevent up to 10% of cheese loss during the maturation and processing stages. The membrane can be easily removed and recycled, further contributing to the sustainability of the process. This reduction in waste and increase in efficiency is a major step forward for the cheese industry.
The combination of these technologies also enhances the overall quality of the cheese. By allowing the cheese to breathe naturally, the Pack-Age membrane helps develop a richer flavor and better texture. This results in a product that is not only more sustainable but also superior in taste and quality.
Sustainable Solutions for the Cheese Industry
Sustainability is a key focus for both MBM Innovations and dsm-firmenich. The new vacuum packaging technology is a testament to their commitment to reducing the environmental impact of cheese production. Traditional polyvinyl alcohol (PVA) coatings, which are widely used in the industry, are not only labor-intensive but also generate significant waste. The Pack-Age membrane offers a more sustainable alternative.
By reducing the need for repeated coatings and minimizing product loss, the new method helps conserve valuable resources such as milk, water, and energy. This is particularly important in an industry where sustainability is becoming increasingly critical. The Pack-Age membrane’s bioprotective performance also delays unwanted mold and yeast growth, further enhancing the quality and shelf life of the cheese.
In addition to its environmental benefits, the new technology also offers economic advantages. By optimizing the maturation process and reducing waste, producers can achieve higher yields and lower costs. This makes the technology an attractive option for cheese producers looking to improve their sustainability and profitability.
Improving Product Quality and Consumer Satisfaction
One of the most significant benefits of the new vacuum packaging technology is its impact on product quality. The Pack-Age membrane allows the cheese to mature naturally, developing its full flavor and texture. This results in a product that is comparable to traditionally matured cheese but with a more sustainable and efficient process.
Taste tests have shown that cheese matured with the Pack-Age membrane has the same flavor and texture as naturally matured cheese. This is a significant achievement, as it demonstrates that the new method does not compromise on quality. In fact, the reduced handling and lower risk of contamination further enhance the overall quality of the cheese.
Consumer satisfaction is also a key consideration. By offering a product that is both high-quality and sustainably produced, MBM Innovations and dsm-firmenich are meeting the growing demand for environmentally friendly and ethically produced food. This not only benefits consumers but also helps build a positive brand image for producers.
