DuPont Danisco Develops Propionic Acid Cultures for Cheese

The CHOOZIT Eyes range of propionic acid bacteria cultures is claimed to make great looking cheese with the requisite sensory properties, meaning it is a true improvement to standard cultures available to date. The range is now enriched with a new culture - CHOOZIT Eyes 2 LYO.

10 May 2012 --- Research by DuPont Nutrition & Health has created an opportunity for continental cheese makers to achieve optimal eyes development easily and efficiently.

The CHOOZIT Eyes range of propionic acid bacteria cultures is claimed to make great looking cheese with the requisite sensory properties, meaning it is a true improvement to standard cultures available to date. The range is now enriched with a new culture - CHOOZIT Eyes 2 LYO.

Benefiting from CHOOZIT Eyes 1 experience and technology, the new culture has been designed to address the needs of semi hard and hard cheese manufacturers in the best possible way.

CHOOZIT Eyes 2 is available in freeze-dried format for easy logistics, and in small packs to enable use in all size cheese manufacturing facilities. It has been formulated to help semi hard and hard cheese makers differentiate their product with intense and rich cheese flavour, and to gain and maintain consumer loyalty by giving consistent cheese quality.

The product also helps to improve industrial efficacy and flexibility, thanks to fast eyes formation, short ripening time and suitability for various continental cheese styles and flavours (in combination with CHOOZIT Flavour adjuncts).

The range is the fruitful outcome of a DuPont research project aimed at relieving the pressures on large eyed cheese manufacturers.

Emmental or Maasdam-style cheeses are possibly the most difficult cheeses to manufacture consistently. In addition to their sensory, functional and costs requirements, these cheeses need to look good with nicely-shaped, evenly spread eyes. For consumers, perfect cheese eyes relate directly to quality and taste. For cheese makers, they mean a complex mastering of their processes, including excellent curd handling, thorough bacteriological control and a precise heating process.

“Our industrial trials have demonstrated excellent results with CHOOZIT EYES. These demonstrate that this really is an improvement to many other cultures available today,” said Caroline de Lamarlière, global product manager, Ripening & Protective Cultures, DuPont Nutrition & Health.

CHOOZIT EYES is part of the extensive Cheese Cultures portfolio in the DuPont Danisco ingredient range.