Ingredients for Dairy Processors

Chr. Hansen Has New Cultures for Feta-type Cheeses

October 27, 2011
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Consumers prefer a creamy, yogurt-like flavor in white brined cheese without compromising on the cheese texture, says Jamila Bouanda, marketing manager, cheese cultures for Chr. Hansen.

“The new DVS SafeIT culture blends, which have been developed specifically for ultrafiltrated white brined cheese, secure a deliciously fresh and smooth flavor in the cheese as well as a firm, sliceable texture.”

The SafeIT range is a new member of Chr. Hansen’s Direct Vat Set (DVS) culture program. “Using DVS cultures the unwanted characteristics of conventional ultrafiltrated white brined cheese - acid taste, gluey appearance and bitter taste - are avoided. The result is harmonious and delicious,” Bouanda says.

Apart from the flavor and texture benefits, three properties make the SafeIT culture blends attractive to producers of white brined cheese.

“First, the cultures’ ability to ferment quicker reduces the process time. This allows cheese producers to increase the throughput in their cheese plants.
Second, these cultures will provide extended shelf life for the cheese, keeping its exquisite taste and texture for 4-6 months. Finally, the strong bacteriophage resistance of certain mesophilic strains in the blends will minimize phage attacks and scrapping at the dairies,” says Bouanda.

The white brined cheese category covers a variety of cheeses from feta in Greece to domiati in Egypt. 1.8 million tons of white brined cheese is produced annually, growing 5% a year. The category is expected to continue to experience strong growth as white brined cheese is increasingly a part of daily food in the Middle East and in South-East Europe.

The SafeIT culture range, which has been developed to appeal directly to Middle Eastern and South-East European taste buds, is presented at the industry trade show Food Ingredients Europe 2011 in Paris from Nov. 29 to Dec. 1.

Chr. Hansen
www.chr-hansen.com

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