Cultures Technology Maintains Pizza Cheese Batch-to-Batch

April 13, 2012

Dupont Nutrition & Health says its technology can improve yield and decrease time in production.

Dupont Nutrition & Health (Copenhagen) has brought to market a cultures series that the company says will improve pizza cheese quality, batch-to-batch. Called Choozit Swift, the Streptococcus thermophilus cultures series uses CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) Technology. The technology reportedly gives cultures a built-in immunity to phages that would normally trouble cheese production.

“Achieving consistency and reliability is a major hurdle for pizza cheese manufacturers,” says Annie Mornet, global business director for Choozit. “Every gram of fat or protein and every minute lost during processing have an impact on performance…By optimizing phage control and acidification, manufacturers will experience a positive effect on yield and shelf life.”

Dupont says its culture series can improve pizza cheese yield, optimize time, and minimize product downgrades.