New Cultures for Dutch and Continental Cheese
Through its ongoing research and development work, Danisco has successfully optimized traditional cultures of proven cheesemaking ability to design Choozit Classic.
Through its ongoing research and development work, Danisco has successfully optimized traditional cultures of proven cheesemaking ability to design Choozit Classic. These complex purely mesophilic starter cultures include a high proportion of Lactococcus cremoris combined with Lactococcus diacetylactis to bring out a strong aromatic profile. Optimized control of acidification kinetics and enzymatic power brings a positive and consistent result in the final cheese.
Classic by name, classic by nature, these starter cultures have been traditionally used by the industry for many years often as bulk starter cultures. What’s new? Danisco’s operational and innovative technology now allows these traditional starters to be applied in a convenient DVI presentation at a competitive cost-in-use. Choozit Classic cultures have a similar acidification profile to standard bulk starters and require an inoculation rate of just a few grams per 100 liters of milk, without modifying the dry matter, and brining pH is reached within the required time. Therefore, cheesemakers can now inoculate much more milk with much less culture. Moreover, the Choozit Classic range has the ability to perform optimally over a wide temperature range from 32°C to 37°C. This feature optimizes processing efficiency, from ripening to brining of gouda-type cheese.
Danisco Cultures
www.danisco.com
Through its ongoing research and development work, Danisco has successfully optimized traditional cultures of proven cheesemaking ability to design Choozit Classic. These complex purely mesophilic starter cultures include a high proportion of Lactococcus cremoris combined with Lactococcus diacetylactis to bring out a strong aromatic profile. Optimized control of acidification kinetics and enzymatic power brings a positive and consistent result in the final cheese.
Classic by name, classic by nature, these starter cultures have been traditionally used by the industry for many years often as bulk starter cultures. What’s new? Danisco’s operational and innovative technology now allows these traditional starters to be applied in a convenient DVI presentation at a competitive cost-in-use. Choozit Classic cultures have a similar acidification profile to standard bulk starters and require an inoculation rate of just a few grams per 100 liters of milk, without modifying the dry matter, and brining pH is reached within the required time. Therefore, cheesemakers can now inoculate much more milk with much less culture. Moreover, the Choozit Classic range has the ability to perform optimally over a wide temperature range from 32°C to 37°C. This feature optimizes processing efficiency, from ripening to brining of gouda-type cheese.
Danisco Cultures
www.danisco.com
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