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PRECISA® 680 - 06421109

A breakthrough in cheesemaking

Reduce costs and improve yield without compromising texture or whey stream

Expand your cheesemaking horizons. Now with PRECISA® 680 starch, a breakthrough solution that’s added to milk at the onset of the traditional cheesemaking process, you can reduce recipe costs and increase yield in your cheese products, Greek style yogurts, quark and cream cheese-type products – while preserving your valuable whey stream and giving consumers the texture they crave. 

  • For manufactures using the traditional cheesemaking process (whey separation)
  • Increase yield without compromising whey stream
  • Optimize milk solids and costs – with a non-GMO starch solution that is retained in the cheese curd
  • Maintain or improve cheese texture and functionality
  • No process change needed – easy to incorporate into the traditional cheese manufacturing process with no capital investment required 

Give consumers the cheesy goodness they love – for less.

By adding PRECISA® 680 starch to milk at the onset of the manufacturing process, you can increase yield by 8 to 10%. In testing, more than 90% of PRECISA® 680starch – vs. roughly half of competing starches – is retained in the cheese curd, providing attractive yield improvement. You can also improve texture while maintaining functional attributes such as shred, stretch and melt in cheese products used in pizza applications.

Improve yield and texture in fresh cheese products and Greek style yogurts that use a straining process

Achieve a richer, smoother mouthfeel in Greek-style yogurt, fresh cheese products (e.g. quark) and cream-cheese-type products – increasing your competitive advantage. In testing, up to 90% of PRECISA® 680 starch is retained in the fresh cheese products (e.g. quark) with no starch going into the whey, providing attractive yield improvement of up to 10%.

The experts of Ingredion Idea Labs™ science-based problem solving have a deep knowledge of starch technologies and a strong understanding of the cheese manufacturing process. Combined, these areas of expertise help us to identify what drives higher retention levels of starch in cheese applications and how to improve final functionality through the use of starch – which means more highly functional and cost-efficient cheese products for you and exciting cheese products for consumers.  Look to Ingredion to help you give consumers the texture of cheesy goodness.

Technical Documents
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Document Type Format Size
Allergen PDF 187 KB
Batch Code PDF 14 KB
Country of Origin Statement PDF 295 KB
GFSI Certificate PDF 627 KB
GMO Status PDF 262 KB
Gluten Statement PDF 292 KB
ISO 9001 Certificate PDF 162 KB
Ingredient Statement PDF 207 KB
Kosher PDF 125 KB
Technical Specification PDF 77 KB
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SDS Documents
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Region Language Size
CANADA FRENCH 74 KB
FRANCE FRENCH 221 KB
GERMANY GERMAN 158 KB
ITALY ITALIAN 151 KB
NETHERLANDS DUTCH 158 KB
UNITED KINGDOM ENGLISH 153 KB
US ENGLISH 170 KB
US ENGLISH 70 KB
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Revolutionize your cheesemaking

Reduce costs and preserve your valuable whey stream and texture with PRECISA® 680 starch.

Create the perfect cheese experience

Ingredion’s cheese solution portfolio contains many money-saving solutions.

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Cheese consumption is on the rise.

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