CrystalBan use results in more consistent moisture levels throughout blocks and barrels
Cheddar Cheese slices at 6 months
From the same vat on a 10,000 lb. per hour salting belt system
From the same vat on a 10,000 lb. per hour salting belt system
 |
 |
 |
 |
 |
 |
 |
 |
 |
CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Copyright © 2007 by
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Results
Control
CrystalBan™
Moisture levels in 640 lb. Colby blocks from sequential vats
CrystalBan improves the slicing, shredding,
and handling characteristics
of Cheddar and Colby cheese
and handling characteristics
of Cheddar and Colby cheese
Enhance Quality, Yield, and Body
More Pliable Cheese
Less force required to deform
Less force required to deform
More Resilient Cheese
More force required to fracture
More force required to fracture
More efficient cutting and reduced waste for converters.
Excellent body and easier handling for food service and consumers.
Excellent body and easier handling for food service and consumers.