News

DuPont announces solution for industrial cheese makers

6 Apr 2018

DuPont Nutrition & Health has launched CHOOZIT SWIFT 600 and CHOOZIT AMERI-FLEX, developed to solve productivity and cheese quality needs for industrial-sized cheese makers.

DuPont Nutrition & Health has launched CHOOZIT SWIFT 600 and CHOOZIT AMERI-FLEX, developed to solve productivity and cheese quality needs for industrial-sized cheese makers.

Industrial pizza cheese and pasta filata makers need consistency and reliability in their operations, DuPont notes. Under intense pressure to operate efficiently, cheese plants are sometimes forced to adjust their process times due to starter cultures that don’t perform consistently, the company believes, which causes production delays that impact quality and, ultimately, the bottom line.

CHOOZIT SWIFT 600 is the newest offering in the CHOOZIT product line that has been available for years in the Americas and European markets. This range of starter cultures is designed to provide a solution for high-volume industrial pizza cheese and pasta filata makers looking to increase productivity with no compromise on quality.

The most robust range available on the market today, DuPont claims, CHOOZIT SWIFT 600 is said to be mostly resistant to bacteriophage and rarely impacted by changes in milk or the plant environment. In comparison with other cheese cultures on the market, CHOOZIT SWIFT 600 cultures are formulated for fast and consistent acidification time and produce more consistent texture. The result, says DuPont, is fast-making pizza cheese, day after day.

“While our competitors may offer 1-2 consistently high-performing starter cultures, ours allow customers to utilize six rotations,” said Cheese Senior Application Specialist Brian Bartholomew, DuPont Nutrition & Health. “This brings about such consistency in production that pizza cheese and pasta filata makers can set the cultures and then move on without worry to other steps in the production process. The robust culture rotation eliminates production delays we often see in daily cheese making, allowing plants to work at greater speeds without jeopardizing texture or overall quality.”

Today, many cheese manufacturers are frequently adjusting processing times and conditions to obtain the desired performance from culture programs offered by competitors, according to DuPont, who go on to say that these adjustments impact the consistency of their cheese yield in terms of attaining moisture and dry solid targets to produce cheeses that meet their customers’ specifications. CHOOZIT SWIFT 600 cultures have been designed to ensure iso-functional performance and consistent and secure acidification. This, DuPont says, helps food manufacturers to improve the shelf life and functionality of their products while reducing the potential for downgrades.

DuPont Nutrition & Health also is introducing CHOOZIT AMERI-FLEX, for American style cheese, including cheddar, colby and jack. Similar to CHOOZIT SWIFT 600, CHOOZIT AMERI-FLEX are starter cultures that are said to have been proven to improve quality and consistency of cheese production under a variety of different cheese-making parameters.

CHOOZIT AMERI-FLEX is a one-bag direct to vat culture system. The convenient single pouch blend of fast acidifying mesophilic and thermophilic strains is formulated for reliability, dependability and phage robustness. Two robust formulations in this range are designed to provide flexibility for producing American cheese types in multiple processing conditions. CHOOZIT AMERI-FLEX is claimed to provide consistent and dependable acidification from vat to vat, day to day.