DuPont Unveils Protective Cultures for Cheese and Mild Acidic Yogurt
16 Sep 2014 --- DuPont has unveiled an expanded line-up of the successful HOLDBAC Protective cultures range to specifically target contamination in the mild acidic environments of cheese and fresh yogurt manufacture while maintaining flavor. Formerly a manufacturer’s dream, today DuPont market-driven science took on the challenge and made it a reality.
HOLDBAC YM-XP Protective cultures are designed to provide optimum protection against yeast and mold, specifically in the mild acidic pH conditions typical in cheese and mild yogurt. This can result in dramatic improvements in eliminating spoilage and waste, not only during manufacturing, but also in the retail and consumer environments.
The multiple steps involved in cheese manufacture and handling processes – such as separation, salting/brining, ripening at non-refrigerated temperatures, slicing/shredding and portion packaging all bring increased risk of cross-contamination.
Speaking to FoodIngredientsFirst, Caroline de Lamarliere, global product line management for ripening & protective cultures, said there are many trends supporting the view that there is a growth in demand globally for the types of cheese and yoghurt which may benefit from this new solution. “There are many trends supporting this, including consumer demand for clean-label products, and there is a globalization of trade which implies longer logistics and so higher demand for shelf-life.
“There is market research that reports, for example, that more than 50% of consumers in France, Germany, Italy and Spain have a selection of cheeses in the fridge at any one time,” she adds. “For them, there is a particularly high risk that some cheese will end up being thrown away if it gets moldy in their fridge.”
Without effective inhibition, the high salt content and mild acidic pH of the cheese matrix is not enough to control the growth of yeast and mold. Broader spectrum protective cultures are simply not as effective in this mild acidic environment, risking more rapid fungal growth. Building on the innovation know-how seen in the HOLDBAC Protective cultures range, DuPont scientists have created an expert inhibition solution that is tailor-made to the cheese manufacturing environment.
HOLDBAC YM-XPK can help to maintain optimum cheese quality throughout shelf-life by effectively controlling fungal spoilage and waste, and enhancing flavor attributes. In addition to optimizing flavor and manufacturers’ cost base, the product shelf-life extension may bring opportunities to increase volume by expanding trading areas.
Mild and very mild acidic tasting yogurt and fresh fermented dairy products are increasingly popular with consumers. However, this has brought a significant technological challenge for manufacturers as the mild and very mild pH of these products makes them even more sensitive to fungal spoilage. DuPont has developed the HOLDBAC YM-XPM range of dedicated expert solutions which maintain the mild taste attributes that consumers prefer, while simultaneously controlling spoilage. Due to secured product quality throughout shelf-life, brands can be protected throughout the uncertain environments of logistics and distribution, with the bonus of Clean Label credentials as preferred by consumers.
DuPont has over 15 years of innovation and expertise in protective cultures for yeast and mold control in fermented dairy applications. The HOLDBAC YM-XP Protective cultures range is a powerful new weapon in manufacturers’ armory against fungal spoilage, to help ensure production of longer-lasting, fresher-tasting fermented dairy products. HOLDBAC YM-XP Protective cultures will protect and maintain flavor in a wide range of fresh fermented dairy products, including drinking yogurt, Quark, Tvarog, white brine and semi-hard cheeses and sour cream. The cultures can simply be added to the milk together with the starter culture, ensuring a simple and efficient manufacturing process.
DuPont Danisco is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco range is supported by a uniquely broad spectrum of know-how across applications and processing.
