DuPont Nutrition & Biosciences debuts new cheese coagulant

USA – DuPont Nutrition & Biosciences has launched its latest innovation in the dairy industry, DuPont Danisco Chymosta, to enable fast milk coagulation and ensure balanced flavor and texture development for a range of dairy applications.

DuPont says that the new milk coagulating preparation for the dairy industry offers optimal coagulation and ripening kinetics and can be used for producing any type of cheese: hard, semi hard, soft, mold-ripened, low-fat and ingredient cheeses.

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DuPont Danisco Chymosta is the latest addition to DuPont’s dairy ingredient portfolio, which includes products like Carlina Animal Rennet and Marzyme Liquid Microbial Coagulants to help solve challenges facing dairy producers.

“Chymostar rounds out our portfolio in coagulants so we can serve our cheese customers with all critical ingredients: cultures, coagulants and lipases based on their specific needs,” said Clementina Dellomonaco, global product line manager, Dairy Enzymes, DuPont Nutrition & Biosciences.

“This latest solution builds on our vast expertise in cheese cultures technology and applications know-how  And, tthis coupling of product innovation and years of experience in industrial and specialty cheese manufacturing elevates any single new product; our customers receive holistic support.”

According to the ingredients specialist, Chymostar features a number of unique benefits, including ideal curd formation and firming speed as it enables fast flavor development due to its balanced proteolytic profile – thus helping mitigate the time and cost of maturation.

Developed for a wide array of global consumers, DuPont noted that product is preservative-free, Kosher, halal-certified and suitable for use in vegetarian products.

“In testing, we have found that Chymosta’s improved texture development and meltability set it apart,” said Dellomonaco. “We’re excited about the reliability and versatility of this coagulant for customers around the world looking to make a wide array of dairy products.”

Dellomonaco added that the new solution also meets purity and thermolability requirements for whey quality. The company says that the new solution is inactivated in whey by standard pasteurization techniques and is a purified product – clear of lipase and amylase side activities.

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