DuPont Nutrition launches Chymostar cheese coagulant

DuPont Nutrition & Biosciences has launched a new Chymostar Cheese Coagulant for a wide range of dairy production applications.

Chymostar is claimed to enable quick milk coagulation and ensures a balanced flavour and texture development.

DuPont Nutrition and Biosciences Dairy Enzymes global product line manager Clementina Dellomonaco said: “Chymostar rounds out our portfolio in coagulants so we can serve our cheese customers with all critical ingredients: cultures, coagulants and lipases based on their specific needs.

“This latest solution builds on our vast expertise in cheese cultures technology and applications know-how And, this coupling of product innovation and years of experience in industrial and speciality cheese manufacturing elevates any single new product; our customers receive holistic support.”

The company further added that its new product can be used for producing hard, semi-hard, soft, mould-ripened, low-fat and ingredient cheeses.

It said that Chymostar is ideal curd formation and firming speed.

Chymostar will be added to DuPont’s dairy ingredient portfolio, which currently includes proven products such as Carlina Animal Rennet and Marzyme Liquid Microbial Coagulants, which have been developed to address challenges faced by dairy producers.

Dellomonaco added: “In testing, we have found that Chymostar’s improved texture development and meltability set it apart.

“We’re excited about the reliability and versatility of this coagulant for customers around the world looking to make a wide array of dairy products.”

In February, DuPont Nutrition & Biosciences launched its POWERBake 6000 and 7000 enzyme series, created for European recipes.

The DuPont business unit claimed that the s new enzymes can preserve the taste and quality of white baked products. They can do this while meeting clean label requirements.