DuPont Nutrition & Biosciences launches Chymostar cheese coagulant

By Jim Cornall contact

- Last updated on GMT

Chymostar can be used with all kinds of cheese. Pic: DuPont
Chymostar can be used with all kinds of cheese. Pic: DuPont

Related tags: DuPont Nutrition & Biosciences, Dupont, Cheese, Ingredients

DuPont Nutrition & Biosciences has launched DuPont Danisco Chymostar, a new milk coagulating preparation for the dairy industry that offers optimal coagulation and ripening kinetics.

Chymostar can be used for producing any type of cheese: hard, semi hard, soft, mold-ripened, low-fat and ingredient cheeses and is the latest addition to DuPont’s dairy ingredient portfolio, which includes products like Carlina Animal Rennet and Marzyme Liquid Microbial Coagulants.

Clementina Dellomonaco, global product line manager, dairy enzymes, at DuPont Nutrition & Biosciences, said, “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.

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

Chymostar’s benefits include ideal curd formation and firming speed. 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, it was important to DuPont that it be preservative-free, Kosher, halal-certified and suitable for use in vegetarian products.

“In testing, we have found that Chymostar’s improved texture development and meltability set it apart​,” Dellomonaco said.

“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.”

Chymostar also meets purity and thermolability requirements for whey quality. It is inactivated in whey by standard pasteurization techniques and is a purified product – clear of lipase and amylase side activities.

Related topics: Ingredients, Cheese, Functional Dairy

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