Chr. Hansen Introduces Mild O Cheese Culture to Control Mild Flavoring
The
main applications for ‘Mild O’ cultures are soft cheese (e.g. camembert
and brie), white brined cheese (feta), quark, a type of fresh cheese,
as well as specific gourmet style continental cheeses for instance with
blends of goat, sheep and cow milk.
“We recommend the ‘Mild O’ cultures for cheese
producers who want to optimize the mild flavor in their cheese and avoid
bitterness,” says Theis Bacher, Marketing Manager, Cheese Cultures,
Chr. Hansen.
“Further, the new culture blends slow down the acidification process which removes the risk of a brittle or hard cheese texture. Finally, the cultures are quite salt sensitive. This is an advantage to cheese producers who wish to avoid post acidification usually causing sour flavor notes in the cheese. Using a ‘Mild O’ culture blend, producers can simply stop the acidification process at high pH and thereby avoid excessive sourness.”
“Commercially, we are expecting these cultures to gain solid footing in several markets and cheese segments within the next couple of years because of their powerful mildness profile and versatile applications. In particular, we know from introductory trials that there is a great potential in specific Southern European gourmet cheese segments such as manchego and pecorino sardo,” Theis Bacher elaborates.
The strains in the ‘Mild O’ culture blends have been carefully selected among hundreds of strains for their ability to remove bitterness in the cheese. The primary reason for their mild flavor profile is the high content of ‘cremoris’ subspecies strains in the blends.
Additionally, the cultures have been developed so they each have several different strains in the blends. This provides the cultures with good protection against phage attacks.
‘Mild O’ cultures come in both freeze-dried and frozen formats.
Chr. Hansen is a global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. All solutions are based on strong research and development competencies and significant technology investments. The company enjoys market leadership in all its divisions: Cultures & Enzymes, Health & Nutrition and Natural Colors Division. There are more than 2,300 dedicated employees in over 30 countries.
SOURCE: Chr. Hansen
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