Chr. Hansen has expanded its range of cheese starter cultures by launching a new series of starter cultures for use in soft cheese production.
The new starter culture range is an extension of the company’s DVS SSC series and consists of four cultures, all of which help to ensure soft cheese with a mild flavour and a creamy mouthfeel.
Used in the first stage of cheese making, the starter culture ferments milk sugar into lactic acid, and the new cultures will help manufacturers craft the flavour profile and texture that they desire.
Chr. Hansen says that the four cultures have been selected from 30,000 strains, and all four help to provide the right levels of dry matter, stable end-pH and strong phage robustness to “ensure consistent performance.”
According to a study from Euromonitor, millennial consumers are seeking cheese with a “milder taste and a more aesthetic look”, and the company says the new cultures will help manufacturers craft more visually appealing products.
Jens Skytte Soerensen, commercial development manager for soft cheese at Chr. Hansen said: “Consumers are becoming increasingly driven by visually appealing products. With soft cheese, there is such potential to boost and vary the aesthetics.
“With this increase in consumer interest, it’s the right time to launch a product like DVS® SSC that helps cheesemakers to create soft cheeses that truly meet consumer expectations.
“The delicious creamy texture that consumers love is achieved by unique acidification properties and the slight formation of exopolysaccharides.
“So, it’s a science as well as true craftsmanship that creates the perfect soft cheese.”
© FoodBev Media Ltd 2018
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