Pasta filata is an essential ingredient in home cooking and prepared meals such as pizza and pasta dishes, sauces and salads. A combination of pervasive consumer trends and a growing middle class in emerging markets fuels growth in global pasta filata consumption.
Chr Hansen’s new generation of DVS STI cultures (Direct Vat Set and Streptococcus Thermophilus Italian) for pasta filata are composed of multiple strains that have each been carefully selected to provide fast and consistent acidification with the highest phage robustness and the attractive flavour profile associated with cultures in the STI range and its predecessor the STM range.
“We have applied the newest culture design principles and compounding technology to further increase culture resistance against harmful bacteriophages, and to reduce culture variation,” said Ulf Mortensen, application manager, cheese innovation. “The series will support the cheese manufacturers’ effort to reduce downgrades and gain better process control, allowing our customers to optimise on milk solids and moisture content, or to steer towards target pH levels throughout the cheesemaking process.”
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