DuPont Nutrition & Health has launched two new cheese cultures under the Choozit range which are claimed to streamline production and help in producing high-quality soft-ripened cheese.
The two cheese cultures have been branded as Choozit ST20 and Choozit PC Fast.
According to DuPont, cheese cultures will address the issues such as controlling acidification and rind formation times while preparing high-quality, soft-ripened cheese.
DuPont cheese cultures global product leader Annie Mornet said: “Consumers prefer soft-ripened cheese with a nice and stable white surface and soft texture.
“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.”
Choozit PC Fast accelerates the development of stable white rind and in the process enables packaging to begin earlier.
The other new cheese culture Choozit ST 20 achieves desired cheese texture by helping in early and controlled acidification through its direct vat inoculation in milk.
Mornet said another advantage of this cheese culture, is a drastic reduction in the risk of phage issues.
Mornet added: “This helps our customers maintain consistent cheese production times and optimize yield, while maintaining a high standard of cheese quality and food safety.”
For the upcoming International Baking Industry Exposition (IBIE) in Las Vegas, the specialty food ingredient and food safety company had revealed that it would exhibit its bakery ingredient portfolio.
The focus during the October 8-11 event for DuPont will be on bringing clean label ingredient strategies, shelf life extension along with non-PHO solutions.