CHOOZIT™ SWIFT is an opportunity for manufacturers to relieve pressures for cost optimisation through outstanding phage management and consistent, reliable acidification during pizza cheese processing.
Major benefits include yield improvements, process time optimisation and the minimisation of product downgrades, all thanks to DuPont innovation enabling the rotation of cultures without unwanted variability.
Identical Quality with Low Phage Risk
A concentrated blend of highly active Streptococcus thermophilus cultures, CHOOZIT™ SWIFT is available in three to six phage-robust, isofunctional starters, designed for direct inoculation in the cheese vat.
Due to their identical functionality, the starters enable easy rotation without altering the recipe or process, allowing a consistent quality of cheese from vat to vat. CHOOZIT™ SWIFT allows manufacturers to gain maximum protection against phage – virus – attacks, which are a constant risk during acidification and can ruin an entire cheese batch.
“Achieving consistency and reliability is a major hurdle for pizza cheese manufacturers. Every gram of fat or protein and every minute lost during processing have an impact on performance,” said Annie Mornet, global business director for CHOOZIT™, DuPont Nutrition & Health.
“CHOOZIT™ SWIFT is designed to help plants under productivity pressure. By optimising phage control and acidification, manufacturers will experience a positive effect on yield and shelf life.”
First Use of Patented Technology
The culture range marks the first commercial use of CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) technology in the cheese industry. A recognised pioneer behind the technology, DuPont uses CRISPR to develop cultures with a natural, built-in immunity to the phages that commonly attack during cheese production.
Unlike the cultures used for conventional rotations in fermented dairy plants, CHOOZIT™ SWIFT are characterised by their identical functionality allowing each member of the rotation to perform in exactly the same way. The only difference lies in their phage immunity, a DuPont patented technology.
“This is what makes CHOOZIT™ SWIFT so fast, safe and easy to use. Manufacturers can add any one of the three starters and still end up with exactly the same pizza cheese at the end of the processing line,” Annie states.
The CHOOZIT™ Toolbox
Part of the DuPont™ Danisco® ingredient range, CHOOZIT™ Cheese Cultures represent a comprehensive toolbox for the cheese industry, providing controlled acidification profiles and a wide range of textures, flavours and colours.
DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com
DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food. Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace.
DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment. For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.
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