Process Aid Improves the Body, Consistency, and Conversion Characteristics of Cheese

May 15, 2009

CrystalBan from Nutricepts, Inc., a way to improve the body, consistency, and conversion characteristics of Cheddar, Colby, and Jack cheeses is now available from Nelson-Jameson, Inc. As its name implies, CrystalBan also prevents calcium lactate crystal development.

CrystalBan, a joint development of the University of Minnesota and Nutricepts, Inc. stops acid development in a controllable and consistent manner throughout blocks and barrels of cheese. It also increases the solubility of calcium and lactate in the cheese, preventing crystals from forming.
Implementation of CrystalBan requires no major changes to cheese production systems and is easily integrated into current salting belts.