Dairy Processor News

Chr. Hansen Introduces Mild O Cheese Culture to Control Mild Flavoring

July 14, 2011
/ Print / Reprints /
/ Text Size+

Chr. Hansen introduces ‘Mild O’, a new cheese culture range which provides great flavor and texture in various cheese types, particularly in Southern European gourmet cheeses.

By Chr. Hansen

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.

About Us
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

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
View Results Poll Archive

Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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 2-12-13google plus