Danisco have produced a range of CHOOZIT DVI cheese cultures that are specially designed to speed up cheese production, ensuring consistent batch-to-batch taste and texture development.
Recent studies have identified a means to better phage resilience during processing. This new technology is currently being incorporated in the CHOOZIT range to give manufacturers greater reliability and less waste on their processing lines.
Full-bodied processed cheese: For manufacturers of processed cheese, Danisco provide opportunities for protein substitution with the GRINDSTED CH range. New solutions are regularly added to this stabiliser series, enabling the development of new formulations with the desired creaminess, texture and handling properties.
Low-cost innovation: For unavoidable cheese waste, such as cut offs from block cheese, Danisco have developed GRINDSTED SLP. This flexible stabiliser concept allows manufacturers to use cheese waste as the basis for innovative recombined cheese products. New shapes, interesting inclusions and nutritional profiles are among the numerous possibilities for differentiation.
Better yeast control: Waste reduction is also about improving product shelf life. Danisco HOLDBAC protective cultures have been specially designed for the job. The new solutions provide reliable yeast control in feta and other types of white cheese.