Reducing resource consumption, minimizing food waste, and ensuring premium product quality\u2014these 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\u00ae vacuum packaging machines with the pioneering Pack-Age\u00ae ripening membrane optimizes the natural cheese maturation process from start to finish.<\/p>\n
Less Moisture Loss and Trim Loss \u2013 Full Flavor Intact<\/strong><\/p>\n With the Pack-Age\u00ae film, the traditional coating of naturally ripened cheeses becomes unnecessary\u2014no more regular re-application, no removal before slicing. This brings substantial advantages:<\/p>\n The breathable membrane allows the cheese to ripen naturally and develop its full aroma\u2014achieving the taste and texture of traditionally matured cheese.<\/p>\n 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.<\/p>\n Optimal Maturation Through Perfectly Matched Technology<\/strong><\/p>\n For over 50 years, MBM innovations has set benchmarks in cheese maturation with the VSM\u00ae vacuum system. Operating with atmospheric vacuum, it is exceptionally gentle on product structure and ensures crease-free sealing\u2014even with thin films such as the Pack-Age\u00ae membrane.<\/p>\n Benefits for dairies<\/strong>:<\/p>\n\n