Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).

Quark and other fresh cheese manufacturers can boost their capacity without increasing their milk consumption or investing in extra equipment with the Choozit Fresh starter cultures from DuPont.