New products from Agropur, DSM, DuPont Nutrition & Health; plus more!

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.

Ingredion’s new starch solution Precisa 680 starch enables cheese manufacturers to save costs, maintain texture and improve performance, without compromising valuable whey streams.

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

All-in-one Cheddar starter culture program; Natural color emulsions for natural, processed cheeses; Solution for milder, fresher white cheeses; plus more!

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

Microbial and animal lipases from DSM enable cheesemakers to deliver innovative flavors and enhance the desired impact of the end product.

The Textur-Melt product range from Innophos Inc. includes functional products for process cheese, cheese sauce, spreadable and shredded cheese, yogurt and milk.