DuPont launches new cultures for pizza cheese

By Jim Cornall contact

- Last updated on GMT

The new product adds to the Danisco portfolio of ingredients. Pic: DuPont Nutrition & Biosciences
The new product adds to the Danisco portfolio of ingredients. Pic: DuPont Nutrition & Biosciences

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

DuPont Nutrition & Biosciences has launched CHOOZIT BC 02, a new phage alternative for cheese makers looking to meet the increasing global demand for pizza cheese and meet consumers’ preference in terms of pizza cheese browning.

Part of the DuPont Danisco portfolio of ingredients, the new culture joins CHOOZIT BC 01 as a proprietary formulation designed to assist cheese makers to create added value and flexibility for their food service customers: enabling them to achieve a consistent quality pizza cheese in a wide range of ovens around the world.

DuPont said the CHOOZIT BC cultures offer robust processing conditions, browning control, better flexibility for pizza baking in oven conveyors, consistent cheese quality with no change in texture before shredding and a lower risk of spoilage.

The cultures are clean label solutions to control browning. CHOOZIT BC helps pizza cheese makers meet consumer preferences for natural products, while using less water in production, a lower volume of whey and less energy for whey drying.

“As demand rises across the global pizza industry, pizza cheese makers have looked for solutions to make substantial improvement on the quality and consistency of their product,”​ said Annie Mornet, global product manager, cheese cultures, at DuPont Nutrition & Biosciences.

“We introduced CHOOZIT BC 01 last year and found that customers are very pleased with its unique performance. Pizza cheese makers have confirmed that CHOOZIT BC 01 gives much better browning control for the same cheese quality, and for some particular pizza cheese manufacturing processes manufacturers have been able to use 25% less water in the pizza cheese process​.”

She said, “with CHOOZIT BC 02 we present an even stronger offering to cheese producers who need to produce in industrial volumes. The cultures have been designed to provide the right acidification kinetics and proteolytic features to manage the yield and mineralization of the cheese. The metabolism of the different species allows for a better consumption of the sugars, especially galactose, throughout the process. Moreover, CHOOZIT BC 01 and 02 are a biodiverse and alternative formulation leading to a higher robustness and limiting the phages issues.”

Related topics: Functional Dairy, Ingredients, Cheese

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