MBM and dsm-firmenich, two strong partners presenting a sustainable comprehensive concept for optimising the maturation process of naturally aged cheese. The core of the solution is the proven VSM® vacuum packaging machines from MBM innovations and Pack-Age®, an innovative, high-performance maturation membrane from dsm-firmenich. One of the many advantages is that cheese can now develop the flavour and texture of naturally matured cheese without continuously treating the cheeses with traditional cheese-coating.
The Pack-Age® membrane significantly contributes to the sustainable optimisation of the cheese production process, specifically helping to prevent 5 to 10 percent of cheese loss during the maturation and processing stages, especially when removing the cheese coating before slicing the cheeses.
Additionally, the bioprotective performance of this packaging concept has been proven to delay unwanted mould and yeast growth. Moreover, once the cheese has matured with Pack-Age®, the membrane can easily be removed and fed into established plastic recycling streams.
The innovative concept is a full-fledged yet significantly more sustainable alternative to the widely used PVA (polyvinyl alcohol) protective cheese coating. This coating is regularly renewed, and in a final step removed before the cheeses go to market. Besides this labour-intensive process, removing the coating often results in cheese lost as well.
Said Mark ten Cate, product application expert for cheese, coatings, and packaging at dsm-firmenich: “Thanks to our breathable Pack-Age® membrane, we can reduce food waste and save valuable resources such as milk, water and energy. At the same time, we are also enhancing product quality.”
The multinational formed in 2022 through a multi-billion-dollar merger between Dutch vitamin manufacturer DSM and Swiss fragrance and flavour company Firmenich, is committed to improving the health of people, animals, and the environment through bio-science. Key markets include food and beverages, animal nutrition and health dietary supplements, infant nutrition, and personal care.
For Augsburg-based MBM innovations, which operates in around 17 countries, dsm-firmenich has been a highly valued partner in cheese expertise for over ten years.
Added Sabrina Mayer-Mai: “dsm-firmenich offers a wide range of cultures, enzymes and further solutions, helping customers create the perfect taste and texture, including sliceability and grating performance. Our goal is to produce high-quality dairy products that are attractive, safe, healthy, and efficient – this unites us and is our recipe for success in the projects we have implemented so far!”
Producers of naturally matured semi-hard and hard cheeses such as Gouda, Tilsiter, Havarti, or Manchego benefit from the unique combination of VSM® technology and innovative Pack-Age® membranes, which are perfectly tailored to the machines. This intelligent combination guarantees optimal packaging results and ensures ideal maturation conditions for premium products.
Says Mark ten Cate. “Currently, cheese producers lose between three and ten percent of their production due to spoilage, removal of coating, and moisture loss during natural maturation.”
However, cheese maturation membranes based on Pack-Age® deliver more: Compared to PVA-coated cheese, cutting losses are reduced by up to seven percent post-maturation because the need to remove the protective layer, along with associated cheese losses, is eliminated. Enabling the most efficient natural cheese ripening process improves customers’ bottom line. In summary, Pack-Age® helps dairies getting up to ten percent more out of the milk.
In the end, not only does yield improve, but the overall cheese quality increases: The unique membrane solution of Pack-Age® allows hard and semi-hard cheese to breathe during maturation, developing its characteristic, full-bodied flavour. The risk of contamination is also reduced, as human intervention in the production process is significantly minimised. A comparative tasting, by the way, showed that cheese matured with Pack-Age® delivers the same flavour and texture balance as naturally matured cheese – but in a much more sustainable way.
For maximum product, process, and packaging safety dsm-firmenich and MBM have combined their synergies, perfectly aligning machines and packaging material. The fully and semi-automated VSM® packaging solutions are thus the ideal choice for various cheese formats – whether round or square formats or sticks.
MBM’s atmospheric vacuum system ensures gentle handling while maintaining the high quality of the vacuum. This offers significant advantages for delicate products like premium cheese, in terms of product quality, vacuum security, handling, and resource efficiency. Evacuation is carried out using special suction nozzles directly within the bag. The entire evacuation process occurs under normal atmospheric pressure, without a vacuum chamber. Even with large formats, wet bags, or thin, delicate films like Pack-Age®, the VSM® vacuum station ensures a reliable, crease-free seal.
Concluded Julia Mayer, product engineer, MBM: “Pack-Age® membrane contain no polypropylene (PP) or polyethylene (PE), so they do not melt easily. However, thanks to the bi-active sealing process, we can still guarantee perfect sealing results, even with materials featuring demanding membrane structures.” For more visit MBM at FachPack on stand #432, hall 2 or at mbm-innovations.com
