GERMANY – MBM Innovations has partnered with dsm-firmenich to enhance the cheese maturation process using innovative vacuum packaging technology.
By combining MBM’s advanced VSM vacuum packaging technology with dsm-firmenich’s high-performance Pack-Age maturation membranes, the collaboration seeks to streamline the production of aged cheeses such as Gouda, Tilsiter, Havarti, and Manchego.
This will in turn, reduce costs for cheese producers and consumers alike while promoting sustainable practices within the dairy industry.
Traditionally, semi-hard and hard cheeses require protective coatings made from polyvinyl alcohol (PVA) during maturation.
According to research, these coatings are typically renewed multiple times and must be removed before the cheese is ready for market, often leading to considerable product loss.
In contrast, the integration of VSM technology and Pack-Age membranes will present an environmentally friendly alternative.
“The combination of our VSM technology with Pack-Age membranes aims to provide a sustainable solution that optimizes packaging results while fostering ideal conditions for the maturation of premium cheeses,” Bernd Mayer, CEO of MBM said.
In addition, Sabrina Mayer-Mai, MB explained that the Pack-Age membrane will also contribute to the sustainable optimization of the cheese production process.
“This will be done to specifically help to prevent 5–10% of cheese loss during the maturation and processing stages, especially when removing the cheese coating before slicing.”
Mark ten Cate, an expert in cheese applications at dsm-firmenich, further noted that cheese producers currently face losses of 3–10% due to damage and moisture loss during natural maturation.
“With our maturation membranes, we can reduce product loss by up to 7% post-maturation since producers no longer have to remove the protective layer,” he explained.
“Thanks to our breathable Pack-Age membrane, we can reduce food waste and save valuable resources while enhancing product quality,” Cate added.
The technology’s bioprotective features extend the shelf life of cheese by delaying unwanted mold and yeast growth, thereby improving overall product quality.
Once the cheese matures to the desired state, the membrane can be easily removed and recycled, contributing to a more circular economy within the dairy sector.
Furthermore, MBM and dsm-firmenich asserted that the use of their membrane technology allows dairy producers to obtain up to 10% more cheese from the same volume of milk, thus improving profitability.
“Our solution enhances cheese quality by letting it breathe naturally during maturation, developing its full flavor,” noted Mayer-Mai.
This innovative approach also minimizes contamination risks, as reduced human handling during the process ensures a safer final product for consumers.
Meanwhile, taste tests conducted by the companies have revealed that cheese matured using the Pack-Age technology offers the same flavor and texture as traditionally matured varieties while adhering to more sustainable production practices.
“Taste tests show that cheese matured with Pack-Age has the same flavor and texture as naturally matured cheese but with a more sustainable process,” Mayer-Mai said.
Research study done has shown that MBM’s packaging solutions are versatile, accommodating various cheese types in multiple formats, including round, square, and stick shapes.
With the VSM vacuum system reportedly saving between 36% to 50% of energy compared to conventional systems, the technology promises significant operational efficiencies for cheese producers.
“Our VSM vacuum system alone saves between 36–50% of energy compared to other vacuum systems with the same performance,” Mayer concluded.
“Naturally ripened cheese remains popular. Besides the great taste experience, cheese lovers are increasingly seeking products that are natural, sustainably produced, and packaged.”
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