The fermentation-derived Chymostar™ enables fast milk coagulation and ensures balanced flavor and texture development for a range of dairy applications
DuPont Nutrition & Biosciences has announced the global launch of DuPont™ Danisco® Chymostar™, a new milk coagulating preparation for the dairy industry that offers optimal coagulation and ripening kinetics.
Chymostar™ can be used for producing any type of cheese: hard, semi hard, soft, mold-ripened, low-fat and ingredient cheeses and is the latest addition to DuPont’s robust dairy ingredient portfolio—which includes proven products like Carlina™ Animal Rennet and Marzyme® Liquid Microbial Coagulants to help solve any challenge that dairy producers may face.
Chymostar™ features a number of unique benefits, including ideal curd formation and firming speed. It enables fast flavor development due to its balanced proteolytic profile, thus helping mitigate the time and cost of maturation.
Developed for a wide array of global consumers, it was important to DuPont that it be preservative-free, Kosher, halal-certified and suitable for use in vegetarian products.
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.