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Cheese cultures are winners for Danisco

April 29, 2009
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Danisco Cultures continues to grow strongly in the American cheese market thanks to continued launches of carefully selected single strains during the past few years. 

Danisco Cultures continues to grow strongly in the American cheese market thanks to continued launches of carefully selected single strains during the past few years. Danisco provides today the most comprehensive offer of cheese cultures, securing distinctive flavor development for parmesan, cottage or pizza cheese, as well as for many American-style cheeses. At the same time, Danisco’s strain selection and culture development expertise ensure the phage robustness of the range.

“I am delighted that Glanbia’s Twin Falls [Idaho] facility won a record-breaking eight medals at the last U.S. Cheese Championship Contest,” said John Lanigan, VP of cheese operations at Glanbia Foods Inc. “With almost all the medal-winning cheeses containing Danisco cultures, this great success confirms we were right in having confidence in the flavor profiles provided by Danisco.”

Danisco continues its investment and is in the process of adding capacity for culture production in North America to respond to the growing U.S. demand for cheese cultures.

“The US cheese market is evolving fast, as more manufacturers convert from traditional bulk starter cultures to the more reliable DVI (direct-vat inoculants) solutions,” says John Rea, global cheese business director at Danisco “All our Choozit cultures offer excellent batch-to-batch consistency, improved phage resistance and increasing plant profitability and efficiency. With this product offering, our U.S. customers will be able to continue creating distinctive cheese in a cost-efficient way.”

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