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CHOOZIT® CLASSIC 800 for buttery flavor in semi-hard cheeses

Mette Winther BørstingCheese Application Specialist

New launches of semi-hard and hard cheese continue to

grow and come primarily from Europe

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Global semi-hard and hard cheese launches recorded a CAGR of 18% over

the past 5 years, outperforming the dairy category CAGR of 13.6%.

Europe, with more than 50% share of global launches, is the top region for

semi-hard and hard cheese launches

Source: Innova 2015

Traditional positioning

has increased for launches

between 2014-15,

indicating the importance of

traditional/good cheese

flavour

Top 5 positionings for semi-hard and hard cheese, H1 2015 Global

Flavour is the most important factor for consumers in the

UK and DE, when buying cheese

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Source: Innova 2015

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Semi hard cheese technology

Worldwide around 3.2 Mio tons per year - 21% of total world cheese production

Batch process with low flexibility – cheese vats up to 30.000 L, up to 6 filling

rounds per day – bottleneck often at pressing and brining system

Profitability of such a plant is linked with tight process control = acidification

speed is a must

Cheese flavour development and eye formation are also important culture

factors

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Semi hard cheese technology

Technical Targets

Charts extracted from TETRA PAK

Dairy Processing Handbook

Curd pH = 5.60 +/- 0.10

5 hours

Temperature 35 - 40°C

Milk pH= 6.40 +/- 0.10

3 hours

Temperature 36 to 40°C

Curd pH = 5.80 +/- 0.10

4 hours

Temperature 36 - 40°C

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CHOOZIT® Classic 800

Our growing understanding in the field of culture strain

identification has enabled us to select the optimized cultures in

the CHOOZIT® Classic range to define the acidification

performance, texture, flavor and eye formation in semi-hard

cheese

Within the correct ripening conditions, CHOOZIT® Classic 800

can produce either a young, fresh and creamy flavored semi-hard

cheese, or a more mature, sweet, nutty cheese, depending on

your market needs

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CHOOZIT® Classic 800

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CHOOZIT® CLASSIC 800 series

Bacteriophage alternatives

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CHOOZIT®

Classic 810

CHOOZIT®

Classic 811

CHOOZIT®

Classic 810

CHOOZIT®

Classic 811

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Taste our Gouda cheese, 10 weeks old

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pH 24 after brine 5.39

Fat 26.94 %

Dry matter 55.95 %

Fat in dry matter 48.15 %

Salt 1.97 %

Cheese composition

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Images reproduced by E. I. du Pont de Nemours and Company under license from the National Geographic Society.

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