Soft cheese is the fourth biggest cheese segment in the world.
Four new cultures are available from Chr. Hansen, aimed at producing soft cheese with improved acidification, flavour and texture.
The company also offers a full range of cultures including both acidification cultures and ripening cultures.
The new cultures are:
· Two thermophilic cultures, F-DVS GK-01 and F-DVS CZ-03, developed for helping soft cheese producers reach the acidification and texture needs of the Gorgonzola and of the Crescenza.
· Two mesophilic cultures, F-DVS TRADI-01 and F-DVS FRESH-01, contributing to obtain the unique acidification and flavour of cheese based on mesophilic production, e.g. Camembert and different blue cheeses. Mesophilic cultures thrive in temperatures between 15 and 35°C (59-95°F). Thermophilic cultures require between 35 and 45°C (95-113°F).
The new cheese cultures come in an easy-to-use direct vat set (DVS) packaging form invented by Chr. Hansen.
DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture used for the direct inoculation of milk.
DVS cultures need no activation or other treatment prior to use and offer a number of advantages in terms of flexibility of use, consistent performance, no investment in bulk starter equipment and possibility of using customised culture blends.
Soft cheese is popular
The soft cheese market accounts for 12% of global cheese production and is the fourth biggest cheese segment in the world.
The main feature of the soft cheese segment is diversity; Camembert, Brie, Gorgonzola, Roquefort, Argentine Port Salut, Crescenza are, among others all soft cheeses, and many more exist.
1.7 million tons of soft cheese is produced annually.
In southern Europe and in South America more soft cheese is produced than any other type of cheese and southern European cheese producers alone manufacture 0,8 million ton of soft cheese annually.
For further information, please contact Jean-Michel Lepetit
www.chr-hansen.com