Starter Cultures to Increase Cheese Yield

COPENHAGENCheese manufacturers can increase their cheese capacity without increasing milk consumption or investing in new equipment with CHOOZIT FRESH starter cultures from DuPont Danisco®. The cultures have the ability to extract up to 4% more curd from milk than other cultures. At a facility with a weekly milk consumption of 6,600,000 lbs., that can add an extra 36,376 lbs. to the fresh cheese volume produced, at no extra cost to the manufacturer. Additionally, the cheese product has a clean, fresh flavor profile and is prone to minimal cost-acidification.

CHOOZIT FRESH cultures are pH stable and robust toward bacterial attack, and have a comparable fermentation time to conventional starter cultures. Designed for direct inoculation in the cheese vat, they are also easy to use.

The CHOOZIT FRESH range is the product of the major screening process initiated by DuPont to identify culture strains with low enzyme activity. By maintaining the integrity of milk proteins, the cultures secure a valuable cost optimization opportunity for fresh cheese manufacturers.

Our industrial trials have demonstrated excellent results with CHOOZIT FRESH. These also have been confirmed by an independent research institute," said Annie Mornet, global product manager, DuPont Nutrition & Health.