WCMA Webinar: Innovations in Cheese Cultures

Join us on Tuesday, October 10 at 1:00 p.m. (CT) for a free, members-only webinar focused on Innovations in Cheese Cultures.  Here's a look at our featured presentations:

Chr. Hansen Inc.

• Casey Baumler, Regional Sales Director for Midwest U.S. and Canada, will discuss innovations in the cultures and enzymes that boost productivity for cheesemakers.

IFF Nutrition & Biosciences

• Baidya Nath Sah, Ph.D., Application Specialist, Cheese, will talk on “Improving cheddar cheese for every eating occasion with Chymostar^TM and Choozit® Vintage.” Chymostar, fermentation-produced chymosin, is formulated for higher activity and simultaneously reduction of coagulant cost in use by 15-20%. Choozit Vintage achieves consistently delicious cheddar flavor and smooth, clean-cut texture – combined with stable product quality over the entire shelf life.

Lallemand Specialty Cultures

• Julien Gadbin-Dherbecourt, Ph.D., Dairy Culture and Technology Expert, will describe LALCULT® Protect MC1 which has been designed to control the growth of molds and yeasts and LALCULT® Protect LC1, a patented culture to control the growth of Listeria monocytogenes. In addition, FLAV-ANTAGE® BL B1 is a new natural rind solution based on a carefully selected Brevibacterium that allows cheesemakers to create hard and semi soft cheeses with a darker (beige to brown) natural rind without coloring agents.

Presenters will reserve time to field audience questions during the webinar. If you’d like to share a question in advance, please email WCMA staff by Monday, October 9 at 12:00 p.m. (CT).

This offering is the latest in WCMA’s monthly webinar series. Webinar topics are driven by WCMA member feedback and cover a range of themes such as business development, communication strategies, and industry resources.