Cheddar cheese manufacturers need, on a daily basis, to maintain an inventory flexibility with regard to the cheddar making and aging process. The global cheddar cheese industry faces a number of challenges that Nutrition & Biosciences cheese cultures can help accommodate.
Continuous improvement of cheese processing, including the use of fast-acidfying starter cultures with consistent performance on cheese quality and cost effective combined acidification and flavor formation.
Higher productivity and flexibility including mitigate phage attacks, optimize cheddar block making, slicing and shredding operations and reduce downgrading.
Maximizing cheese yield and quality of whey including increase cheese yield with robust starter cultures adapted to milk standardized at a higher protein content and ensure consistent acidification through phage rotation for more process consistency.
From high volume production ched dar cheese ingredients to tailored premium vintage specialty cheddar.
Consistent Cheese Making