Case: Producing more with less
Making the most of milk
How biosolutions are improving cheese production efficiency
Nearly 10 kilos of milk are needed to produce 1 kilo of cheese
Making cheese shouldn't waste milk. Our coagulant helps producers get more value from every drop, creating better yields with a lower carbon footprint.
The challenge
The price of cheese
As in all food production, there is a great need to produce more with less when it comes to cheese. With up to 10 kilograms of milk needed for just one kilogram of cheese, the carbon impact and the cost for producers adds up quickly. The industry needs solutions that can produce more cheese while using less milk.
The solution
Getting more for less
Our advanced coagulant biosolution transforms milk into cheese more efficiently than traditional methods. By enhancing the conversion process, it allows producers to make the same amount of cheese using less milk - improving yields while reducing carbon impact.
The benefits
Churning out more cheese
This improved efficiency means producers can reduce their milk use per kilogram of cheese, directly lowering their carbon footprint. The solution integrates seamlessly into existing production processes, helping manufacturers meet growing cheese demand using fewer resources. It's a simple change that creates significant impact.
Key facts and benefits
of milk typically needed for 1kg of cheese
Get more cheese from each kg of milk
potential reduction in milk usage with our biosolutions
Let’s nourish a growing world together
Biology has always been a fundamental part of creating food – and today it holds the potential to transform every step of our food value chain.
Explore with us the interconnected challenges and innovative solutions transforming how we grow, make and consume food – and discover how together we can create more balanced, secure and resilient food systems.
