Danisco Ingredients Aid in Creation of Cost-Reduced Cheese
Ongoing development work has produced a range of CHOOZIT DVI Cheese Cultures that are specially designed to speed up cheese production, ensuring consistent batch-to-batch taste and texture development.
18/05/09 Faster processing, improved reliability and less waste are key to cost optimisation in the cheese industry. New innovations from Danisco can give manufacturers all the support they need to ride out the recession while maintaining the high quality and safety of their cheese.
Ongoing development work has produced a range of CHOOZIT DVI Cheese Cultures that are specially designed to speed up cheese production, ensuring consistent batch-to-batch taste and texture development.
The most recent studies have identified a means to better phage resilience during processing. This new technology is currently being incorporated in the CHOOZIT range to give manufacturers even greater reliability and less waste on their processing lines.
For manufacturers of processed cheese, Danisco provides opportunities for protein substitution with the GRINDSTED CH range. New solutions are regularly added to this broad stabiliser series, enabling the development of new low-cost formulations with the desired creaminess, texture and handling properties.
Annie Mornet, cheese application group manager, says Danisco is always ready to advise customers on the most efficient choice for their products. “We are not only here to sell ingredients but also to provide technical and innovation support. Over the past six months, we have experienced more customer requests for this kind of assistance,” she adds.
For unavoidable cheese waste, such as cut offs from block cheese, Danisco has developed GRINDSTED SLP. This flexible stabiliser concept allows manufacturers to use cheese waste as the basis for innovative recombined cheese products. New shapes, interesting inclusions and nutritional profiles are among the numerous possibilities for differentiation.
“This is a way to make new cheese products without a lot of investment,” says Annie Mornet.
Waste reduction is also about improving product shelf life. Danisco HOLDBAC Protective Cultures have been specially designed for the job. The newest solutions provide reliable yeast control in feta and other types of white cheese.
