calcium lactate crystal inhibition prevention crystals cheese crystalban moisture gradient improved yield enhancement aged cheddar cheese colby cheese crystal inhibition cheese slices cubes shred shredded sodium gluconate salting belt salting table
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CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
U.S. Patent 7,625,589. Other patents pending.
U.S. Patent 7,625,589. Other patents pending.
CrystalBan™ got started during a conversation between a Food Science Professor from the University of Minnesota and a Chemical Engineer from Nutricepts, Inc. They were discussing the reasons for differences in calcium solubility between Cheddar cheese and other food products. After much thought they postulated a method to both increase the solubility of calcium in cheese and decrease lactic acid production during the cheese making process by adding controlled amounts of sodium gluconate.
Initial laboratory results confirmed the efficacy of the technology. Optimal use levels and other cheese make parameters were determined after additional lab work and pilot size cheese production runs.
Full scale production with both salting belt and salting table systems have yielded excellent results:
- Cheddar and Colby cheese slices aged more than 9 months with no visible crystals and no effect on taste.
- Both 640 and 40 pound blocks have more consistent moisture levels throughout. This allows more precise management of cheese moisture levels.
- Cheddar and Colby have better slicing and shredding characteristics with excellent appearance and increase resistance to fracture.
Initial laboratory results confirmed the efficacy of the technology. Optimal use levels and other cheese make parameters were determined after additional lab work and pilot size cheese production runs.
Full scale production with both salting belt and salting table systems have yielded excellent results:
- Cheddar and Colby cheese slices aged more than 9 months with no visible crystals and no effect on taste.
- Both 640 and 40 pound blocks have more consistent moisture levels throughout. This allows more precise management of cheese moisture levels.
- Cheddar and Colby have better slicing and shredding characteristics with excellent appearance and increase resistance to fracture.
CrystalBan™ - A technology developed through the collaboration of academic and food industry scientists
CrystalBan patent issued to Nutricepts and the University of Minnesota
Copyright 2009 by
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
NEW: United States Patent Number 7,625,589 has been issued to Lloyd Metzger, now of South Dakota State, and Don Grindstaff, of Nutricepts, Inc. The patent covers the use of CrystalBan (sodium gluconate) in the making of natural cheese. Other patents are pending.
International Cheese Technology Exposition
We'll be at the International Cheese Technology Exposition in Madison, WI in April 2010.
Cheddar aged 9 months
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December 8, 2009
Enhance Quality, Yield, and Body