DuPont Nutrition & Health has unveiled CHOOZIT FNR 1 (Flavor No Rind), a new starter culture that allows artisanal flavor development in specialty cheeses in the absence of a rind, while reducing ripening time and ensuring consistency.
Part of the DuPont Danisco range, the new ingredient contains Lactobacillus sakei and Staphylococcus vitulinus, and it can be used in foil-ripened processes as well as for smear-ripened cheese, benefiting from their time and cost efficiencies.
It is a tool to ensure consistency in the process, so end-consumers can expect a farmhouse aroma and taste full of character each time.
DuPont Nutrition & Health Ripening Cultures Global Business director and Global Product manager Caroline de Lamarlière said, "Characteristically differentiated flavor, reduced ripening time and a consistent eating experience combine to make CHOOZIT FNR 1 an unbeatable choice for efficient, profitable cheese production."
CHOOZIT FNR 1 is applied in a wide range of industrial and specialty cheeses such as foil-ripened semi-hard or hard cheeses and soft smear cheese. It enhances flavor development and the typical cheese characteristics when using a foil-ripening method.
DuPont Nutrition & Health Health & Protection Technology - LCI scientist Elise Manoury said, "CHOOZIT FNR 1 can be directly added to the milk to re-create this distinctive flavor in a cheese with no rind."
