DuPont launches culture to help pizza cheese makers with browning control, consistency

New Century, Kan. – DuPont is now manufacturing a new culture to help pizza cheese makers ensure quality and consistency.

DuPont Nutrition & Biosciences has come out with Choozit BC 02, a new phage alternative for cheese makers looking to meet increasing demand for pizza cheese and meet consumers’ preference in terms of pizza cheese browning.

The new culture joins Choozit BC 01 as a proprietary formulation designed to assist cheese makers to create added value and flexibility for their foodservice customers, enabling them to achieve a consistent quality pizza cheese in a wide range of ovens around the world, Dupont said in a news release.

Benefits of the cultures include robust processing conditions, browning control, better flexibility for pizza baking in oven conveyors and consistent cheese quality with no change in texture before shredding and a lower risk of spoilage.

The Choozit BC 1 and 2 cultures helps pizza cheese makers meet consumer preferences for natural products by using less water in production, a lower volume of whey and less energy for whey drying.

The company said Choozit BC 01 is in commercial use by a significant number of leading pizza cheese producers and in approval phases in several countries around the broader European region. These countries represent roughly 77 per cent of the total pizza cheese produced in Europe.

“The cultures have been designed to provide the right acidification kinetics and proteolytic features to manage the yield and mineralization of the cheese,” said Annie Mornet, global product manager of cheese cultures at DuPont. “The metabolism of the different species allows for a better consumption of the sugars, especially galactose, throughout the process.”