According to DuPont Nutrition & Health, it is a constant challenge for cheese manufacturers to square the increasing consumer demand for stronger flavour intensity with the need for the efficiencies of foil-ripening processes.
That challenge has resulted in the development of CHOOZIT FNR 1, a culture from the DuPont Danisco range that is said to enable authentic, more artisanal flavour development in a variety of specialty cheeses, even in the absence of a rind (FNR stands for Flavour No Rind), while also reducing ripening time and ensuring consistency.
The new starter culture can be used in foil-ripened processes, benefiting from their time and cost efficiencies, but also for smear-ripened cheese.
Importantly, Dupont says that CHOOZIT FNR 1 is a tool to ensure consistency in the process, so end-consumers can expect a ‘farmhouse’ aroma and taste full of character every time.
“Characteristically differentiated flavour, reduced ripening time and a consistent eating experience combine to make CHOOZIT FNR 1 an unbeatable choice for efficient, profitable cheese production,” said Caroline de Lamarlière, global product manager, global business director – ripening cultures at DuPont Nutrition & Health.
Clearly the reduction in ripening time is a considerable bonus, says Dupont, enabling increased production, lower costs and more efficient utilisation of plant resources. And, compared to ripening on the surface of smear cheese, the use of CHOOZIT FNR 1 is claimed to greatly limit the risk of spoilage, contamination and loss of water which can occur when the cheese is matured for a long period.
In addition, according to the company, the breakthrough consistency of flavour will undoubtedly enhance consumer loyalty, leading to increased retailer demand and turnover.
CHOOZIT FNR 1 is a cheese culture containing Lactobacillus sakei and Staphylococcus vitulinus. Applied in a variety of industrial and specialty cheeses (including foil-ripened semi-hard or hard cheeses, such as Emmental and Cheddar) and soft smear cheese, it enhances flavour development and the typical cheese characteristics when using a foil-ripening method.
“Smear-ripened cheeses, such as Munster or Raclette, derive their characteristic, sulphur-oriented flavour from aerobic bacteria on the rind.
CHOOZIT FNR 1 can be directly added to the milk to re-create this distinctive flavour in a cheese with no rind,” said Elise Manoury, scientist, health and protection technology - LCI, DuPont Nutrition & Health.
