Ingredion introduces "breakthrough" in cheesemaking

19 Apr 2017

Ingredion has announced what the company describes as a breakthrough in cheesemaking with the introduction of PRECISA 680 starch.

Ingredion introduces breakthrough in cheesemaking

Ingredion has announced what the company describes as a breakthrough in cheesemaking with the introduction of PRECISA 680 starch. PRECISA 680 is said to enable users to reduce costs and improve yield without compromising texture or whey stream.

Added to milk at the onset of the traditional cheesemaking process, it can be used in Greek style yogurts, quark and cream cheese-type products.

It is designed for manufactures using the traditional cheesemaking process (whey separation), optimizing milk solids and costswith a non-GMO starch solution that is retained in the cheese curd. PRECISA 680 is claimed to maintain or improve cheese texture and functionality with no process change needed or capital investment required

Ingredion says that, by adding PRECISA 680 starch to milk at the onset of the manufacturing process, it is possible to increase yield by 8 to 10%. In testing, the company notes that more than 90% of PRECISA 680 starch – vs. roughly half of competing starches – is retained in the cheese curd, providing attractive yield improvement. Texture can be improved, Ingredion says, while maintaining functional attributes such as shred, stretch and melt in cheese products used in pizza applications.

PRECISA 680 is also said to enable users to achieve a richer, smoother mouthfeel in Greek-style yogurt, fresh cheese products (e.g. quark) and cream-cheese-type products.