DuPont Nutrition & Biosciences has announced the global launch of a new milk coagulating ingredient for the dairy industry called Chymostar.
According to DuPont, the Chymostar Cheese Coagulant is suitable for the production of any type of cheese, including hard, semi-hard, soft, mould-ripened, low-fat and ingredient cheeses.
The company claims that Chymostar features several benefits, including “ideal curd formation and firming speed”. Additionally, the ingredient reportedly enables fast flavour development due to its balanced proteolytic profile, helping to mitigate the time and cost of maturation.
The Chymostar ingredient is also preservative-free, Kosher, halal-certified and suitable for use in vegetarian products, so cheese producers can create products which meet the needs of consumers in various global markets.
Clementina Dellomonaco, global product line manager, Dairy Enzymes, DuPont Nutrition & Biosciences, said: “Chymostar rounds out our portfolio in coagulants so we can serve our cheese customers with all critical ingredients: cultures, coagulants and lipases based on their specific needs.
“This latest solution builds on our vast expertise in cheese cultures technology and applications know-how. And, this coupling of product innovation and years of experience in industrial and speciality cheese manufacturing elevates any single new product; our customers receive holistic support.”
“In testing, we have found that Chymostar’s improved texture development and meltability set it apart.
“We’re excited about the reliability and versatility of this coagulant for customers around the world looking to make a wide array of dairy products.”
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