Featured Products / Ingredients for Dairy Processors / Cultures/Enzymes

Chr. Hansen Offers New Culture Program For Cottage Cheese

January 20, 2012
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The Fresco 3000 series from Chr. Hansen is designed to provide a cheese yield increase of 2-5% for cottage cheese manufacturers.


"For any dairy with a sizeable cottage cheese production this yield gain represents a considerable economic upside,” says Theis Bacher, Marketing Manager, Cheese Cultures.
“The opportunity to reduce production costs together with improved cheese quality and more robustness against phage attacks gives us reason to believe that we can increase the market potential for cultures in the cottage cheese market. The phage robustness that comes with the new blending concepts behind the Fresco 3000 series provides greater dependability than ever before. Dependability that provides improved product quality and hopefully, a better night’s sleep,” Theis Bacher explains.
The Fresco series comes with powerful consumer benefits: a deliciously smooth texture and mild taste provided by the cultures. Further, with its high-protein, low fat and low sugar content cottage cheese hits the healthy dairy trend spot on.

“The cottage cheese category has long been characterized by low growth and low innovation but recent packaging and fruit flavor innovations have brought cottage cheese closer to the yoghurt segment. Due to this kinship with yoghurt—one of Chr. Hansen’s long-standing key dairy applications—we have been able to leverage our competences in yoghurt technology, applying them in the development of Fresco 3000, for instance using texturizing water binding strains which retain moisture during the cook-out procedure,” ends Theis Bacher.

Chr. Hansen

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