DuPont Nutrition & Health has introduced two cheese cultures for use in the production of soft-ripened cheese.
The two new DuPont Danisco Choozit cheese cultures are specifically designed to optimise production and consistently produce high-quality soft-ripened cheese, DuPont said. They allow manufacturers to address the challenges of controlling acidification and rind formation times.
Choozit PC Fast cultures offer more rapid development of stable white rind, enabling packaging to begin earlier, while Choozit ST 20 cultures offer direct vat inoculation in the milk with an early and controlled acidification to achieve the desired texture.
“Consumers prefer soft-ripened cheese with a nice and stable white surface and soft texture,” explained Annie Mornet, DuPont Nutrition & Health’s global product leader for cheese cultures. “While cheese manufacturers want to satisfy these consumer desires throughout a cheese’s shelf-life, they also want to maintain a high throughput level. These objectives don’t always align.”
“Another benefit of Choozit ST 20 cultures is a significant reduction in the risk of phage [virus] issues. This helps our customers maintain consistent cheese production times and optimise yield, while maintaining a high standard of cheese quality and food safety.”
Choozit brand cheese cultures and all DuPont Danisco brand cultures are supported through a global network of food scientists and dairy technologists. Additionally, DuPont’s production facilities dedicated to soft-ripening cheese cultures, located in France, ensure optimal management of production and functionalities. This combination of resources gives dairy manufacturers the ability to deliver unparalleled consumer value to the marketplace with their cheese products, DuPont said.
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