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DuPont™ Danisco® solutions for the dairy industry


Protective cultures for efficient spoilage and pathogen prevention in fermented dairy and meat products

With years of experience in the area of protective cultures, DuPont has extensive knowledge of protecting foods from spoilage and pathogens as shown by our HOLDBAC™ protective cultures, part of the DuPont™ Danisco® ingredient range.

HOLDBAC™ protective cultures have a natural ability to inhibit specific contamination flora, such as visible mould, yeasts and Listeria, and the cultures protect shelf-life by controlling the growth of unwanted microorganisms. They are easy to use for direct inoculation, and meet the growing consumer demand for natural products.

The DuPont application team is on hand to support you, and HOLDBAC™ Protective cultures range can be adjusted to suit your particular needs.

Coagulation enzymes for a wide range of cheeses

Traditionally used for cheese production, coagulation enzymes offer a wide range of benefits for cheesemakers around the world. With decades of experience in the cheese industry DuPont has developed its product offer to include coagulation enzymes extracted from calf stomachs or derived from microbial sources.

Coagulants Carlina™ animal rennet, from the DuPont™ Danisco® range, comprise customised chymosin/pepsin ratios in variable packaging sizes, and can also be supplied without preservative added. For the Italian market, Carlina™ animal rennet is also available in powder form for ease of use in Grana Padano, Parmigiano Reggiano and DOP Italian cheese production.

Marzyme® microbial coagulant, from the DuPont™ Danisco® range, is used for milk clotting and produces a consistent coagulum resulting in high quality cheeses.

Yogurt cultures – a palette of taste and texture

With years of experience in the dairy industry, DuPont has acquired an extensive knowledge and unparalleled experience in understanding recipes, processing methods and ingredients. Associated with this, DuPont scientists have developed high level of and unique expertise in fermentation and microbiology, working intensively to resolve the main challenges of the dairy industry.

Yogurt cultures The result of this expertise is shown by our YO-MIX™ Yogurt cultures part of the DuPont™ Danisco® ingredient range, providing you with the most advanced offer in the industry. YO-MIX™ Yogurt cultures is an extensive portfolio of DuPont unique starter cultures which offer significant benefits and cost savings while contributing to a particularly high, smooth texture and creamy mouthfeel.

And from our world class laboratories located around the globe, you will always benefit from the highest level of expertise from local technical support.

Solutions for bacteriophage control in the pizza cheese process

The major hurdle for the makers of pizza cheese is a need for consistency and reliability. Pizza cheese plants are under a high pressure of cost optimisation – every single gram of fat, of protein, or every minute lost during the process will impact and affect their performance.

Bacteriophage control CHOOZIT™ SWIFT starter cultures, from the DuPont™ Danisco® range, are our latest innovation in answering your productivity and performance needs for pizza cheese. CHOOZIT™ SWIFT, delivered in a frozen format ensures consistent and secure acidification. It also provides bacteriophage control to help you to improve the shelf life and functionality of your products, whilst reducing the potential for downgrades.

CHOOZIT™ SWIFT makes the pizza cheese production process both swift and sure!

Looking for an equivalent in a freeze-dried format? Then discover our new CHOOZIT™ STAR series.