Supplier News

Cheese cultures are winners for Danisco

April 29, 2009
/ Print / Reprints /
/ Text Size+
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.”

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.


What’s your favorite yogurt?
View Results Poll Archive


Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

Table Of Contents Subscribe


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13