Chr. Hansen unveils culture range for feta-type cheeses

Chr. Hansen has developed DVS SafeIT culture blends for ultrafiltrated white brined cheese, thereby securing “deliciously fresh and smooth flavor in the cheese as well as a firm, sliceable texture,” says Jamila Bouanda, marketing manager, Cheese Cultures.

“Using DVS cultures the unwanted characteristics of conventional ultrafiltrated white brined cheese — acid taste, gluey appearance and bitter taste — are avoided. The result is harmonious and delicious.”

“The cultures’ ability to ferment quicker reduces the process time. This allows cheese producers to increase the throughput in their cheese plants,” she says.

“These cultures will provide extended shelf life for the cheese, keeping its exquisite taste and texture for 4-6 months. Finally, the strong bacteriophage resistance of certain mesophilic strains in the blends will minimize phage attacks and scrapping at the dairies.”

The white brined cheese category covers a variety of cheeses from feta in Greece to domiati in Egypt.

About 1.8 million tons of white brined cheese is produced annually, growing 5% a year.

The category is expected to continue to experience strong growth as white brined cheese is increasingly a part of daily food in the Middle East and in South-East Europe.

The culture range will be presented at the industry trade show Food Ingredients Europe 2011 in Paris, France from November 29 to December 1, 2011.