New cheese coagulant from DuPont
DuPont Nutrition & Biosciences has announced the global launch of DuPont Danisco Chymostar, a new milk coagulating preparation for the dairy industry that offers optimal coagulation and ripening kinetics, the company says.
Chymostar can be used for producing any type of cheese: hard, semi hard, soft, mould-ripened, low-fat and ingredient cheeses. It has a number of benefits, including curd formation and firming speed. It enables fast flavour development due to its balanced proteolytic profile, thus helping mitigate the time and cost of maturation.
Developed for an array of global consumers, it was important to DuPont that it be preservative-free, Kosher, halal-certified and suitable for use in vegetarian products. Chymostar also meets purity and thermolability requirements for whey quality. It is inactivated in whey by standard pasteurisation techniques and is a purified product – clear of lipase and amylase side activities.
“In testing, we have found that Chymostar’s improved texture development and meltability set it apart,” said Clementina Dellomonaco, global product line manager, dairy enzymes, DuPont Nutrition & Biosciences. “We’re excited about the reliability and versatility of this coagulant for customers around the world looking to make an array of dairy products.”
