Rapid starter-preparation system provides efficient new production methodology for cheese making.
Cheese makers utilizing the bulk set method
of processing recognize the benefits of this approach in terms of control of
the cheese making process as well as production economics. But all are faced with two related
challenges. Production volume is
ultimately limited by starter room capacity.
And, the time it takes for starter to develop to vat-ready status can be
as long as 18 hours. Both of these factors
put an upper limit on daily production, and could be addressed only by capital
investment in starter room expansion.
Direct vat inoculation (DVI)
does provide another option, but presents its own set of challenges regarding
process control, flavor development and costs.
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DSM Food Specialties USA
February 5, 2009