DuPont Nutrition & Biosciences (DuPont N&B) has launched Chymostar, a new milk coagulating preparation for the dairy industry that is positioned to offer “optimal coagulation and ripening kinetics.” The ingredient is being launched by Danisco, DuPont’s brand for a range of bioprotection and nutritional products. The versatile enzyme is touted by the company for enabling manufacturers to mitigate the time and cost of cheese maturation.
“The high costs of cheese maturation and the need for performance and flavor were the key drivers for this development. Top results are always achieved by using the right tool for the job. We now feel that we can better serve our customers, but having one more tool to help,” Clementina Dellomonaco, Global Product Line Manager, Dairy Enzymes at DuPont N&B tells FoodIngredientsFirst.
Chymostar is a pure aspartic protease used to coagulate milk. It can be used for producing any type of cheese: hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. The enzyme is positioned to promote ideal curd formation and firming speed, as well as enable speedy flavor development due to its balanced proteolytic profile.
“Cheese producers should expect a firming speed comparable to other commercial bovine chymosins; the goal with this development has been to balance speed and extent of flavor development versus texture. In testing, we have found that Chymostar’s improved texture development and meltability set it apart,” says Dellomonaco.
The ingredient builds on many years of DuPont N&B’s expertise in cheese coagulants and manufacturing. “Chymostar rounds out our portfolio in coagulants so we can serve our cheese customers with all critical ingredients: cultures, coagulants and lipases,” notes Dellomonaco. Other products in DuPont N&B’s dairy portfolio include products like halal-certified Carlina animal rennet.
With global consumers in mind, the ingredient is preservative-free, kosher, halal-certified and suitable for use in vegetarian products. Chymostar is now available in the EU and Middle East and Africa and will also become available in other parts of the world, such as the US, Mexico and the rest of Latin America over the next few months.
Chymostar also meets purity and thermolability requirements for whey quality. It is inactivated in whey by standard pasteurization techniques and is a purified product – clear of lipase and amylase side activities.
Earlier this month, DuPont launched its latest enzyme solution for adjunct liquefaction: AMYLEX 6T. The enzyme is touted for enabling breweries and distilleries to expand into new segments with locally sourced raw materials, improve productivity, maximize yield, ensure consistent quality and ultimately increase profitability.
Further in cheese enzymes, Chr. Hansen launched an ingredient positioned as a “game-changing” coagulant that enables up to 1 percent yield increase last year. CHY-MAX Supreme is the third generation of the CHY-MAX fermentation-produced chymosin (FPC) range of coagulants and a result of five years of intensive research. During the launch last April, Chr. Hansen touted the ingredient as “the most precise and innovative coagulant on the market with superior functionality.”
Source: Food Ingredients First
