More Cheese, Full Flavor: How VSM® Machines and Pack-Age® membranes optimize the Cheese Maturation Process

Reducing resource consumption, minimizing food waste, and ensuring premium product quality—these are key challenges for many dairies and cheese producers, especially in the segment of naturally matured cheeses. An innovative, sustainable solution from MBM innovations and dsm-firmenich tackles exactly this: the combination of the proven VSM® vacuum packaging machines with the pioneering Pack-Age® ripening membrane optimizes the natural cheese maturation process from start to finish.

Less Moisture Loss and Trim Loss – Full Flavor Intact

With the Pack-Age® film, the traditional coating of naturally ripened cheeses becomes unnecessary—no more regular re-application, no removal before slicing. This brings substantial advantages:

• 5–10% less cheese loss along the processing chain
• Up to 7% lower trim losses after maturation
• Delayed mold and yeast growth thanks to bioprotective properties

The breathable membrane allows the cheese to ripen naturally and develop its full aroma—achieving the taste and texture of traditionally matured cheese.

The ripening membrane, which can be easily recycled after the maturation phase, enables controlled, natural respiration of the cheese. As a result, producers benefit not only from a fuller, rounder flavor, but also from optimized texture, improved sliceability, and reduced waste during production.

Optimal Maturation Through Perfectly Matched Technology

For over 50 years, MBM innovations has set benchmarks in cheese maturation with the VSM® vacuum system. Operating with atmospheric vacuum, it is exceptionally gentle on product structure and ensures crease-free sealing—even with thin films such as the Pack-Age® membrane.

Benefits for dairies:

• Gentle evacuation, even for sensitive product structures, thanks to atmospheric vacuum
• Optimal, crease-free sealing quality through double-sided impulse sealing
• Reduced contamination risk due to fewer manual steps and increased automation

VSM® machines deliver ideal packaging results for round, block, and stick-shaped cheese formats.

Save Resources – Reduce Carbon Footprint

Sustainability is evident not only in the materials but also in the machines themselves:

• 36–50% lower energy consumption compared with other vacuum systems
• No permanently heated sealing plates or sealing bars
• Durable, resource-efficient machine concepts

This efficiency increases profitability across the entire value chain.

More Yield From Milk – Simplified Processes

Up to 10% more yield from the same amount of milk, combined with optimized process and product quality: the integrated solution makes the maturation process more efficient, reduces trim and moisture losses, and improves product quality at the same time. With the combination of VSM® machines and Pack-Age® ripening membranes, dairies can extract more value from their milk—while noticeably saving energy and resources.

Efficient, Sustainable Cheese Maturation for Modern Dairies

Producers looking to manufacture with greater efficiency, sustainability, and process reliability will gain a clear innovation advantage with the integrated solution from MBM and dsm-firmenich.

The combination of VSM® packaging technology and Pack-Age® ripening membranes reduces losses, enhances quality, and strengthens sustainability—while preserving full flavor. Exactly the factors modern dairy and packaging experts, along with their customers, rely on.

Photo © dsm-firmenich