DuPont Nutrition & Health will showcase Choozit Swift 600 and Choozit Ameri-Flex for industrial-sized cheese makers at the International Cheese Technology Exposition from April 17-19 in Milwaukee, US.
The Choozit Swift 600 range of starter cultures is for high-volume industrial pizza cheese and pasta filata makers looking to increase productivity with no compromise on quality.
The ingredient is mostly resistant to bacteriophage and rarely impacted by changes in milk or the plant environment.
In comparison with other cheese cultures on the market, Choozit Swift 600 cultures are formulated for fast and consistent acidification time and produce more consistent texture. The result is fast-making pizza cheese, day after day.
“While our competitors may offer one to two consistently high-performing starter cultures, ours allow customers to utilize six rotations,” said cheese senior application specialist Brian Bartholomew, DuPont Nutrition & Health.
“This brings about such consistency in production that pizza cheese and pasta filata makers can set the cultures and then move on without worry to other steps in the production process.”
“The robust culture rotation eliminates production delays we often see in daily cheese making, allowing plants to work at greater speeds without jeopardizing texture or overall quality.”
These cultures ensure iso-functional performance and consistent and secure acidification.
This helps food manufacturers to improve the shelf life and functionality of their products while reducing the potential for downgrades.
Meanwhile, Choozit Ameri-Flex is created for American style cheese, including cheddar, colby and jack.
This range of starter cultures have been proven to improve quality and consistency of cheese production under a variety of different cheese-making parameters.
It is a one-bag direct to vat culture system.
The convenient single pouch blend of fast acidifying mesophilic and thermophilic strains is formulated for reliability, dependability and phage robustness.
Two robust formulations in this range are designed to provide flexibility for producing American cheese types in multiple processing conditions.
The starter culture range is developed to provide consistent and dependable acidification from vat to vat, day to day.
