Cultures boost flavor in Alpine cheeses

Chr. Hansen has launched "propionic" cultures PS-20 and PS-40 to support dairies in developing Emmenthal, Swiss and Maasdam cheeses with reliable eye formation and the right sweet, nutty flavor. Propionic acid bacteria are used in the dairy industry to ensure Emmenthal-type cheese maturation. Using lactate fermentation, the bacteria can generate propionic and acetic acid, giving a carefully balanced flavor of Alpine cheese, as well as carbon dioxide to create the typical appearance with large holes. PS-20 and PS-40 are refi ned and highly concentrated nextgeneration versions of Chr. Hansen's popular cheese cultures PS-2 and PS-4. The former requires a ripening room temperature of over 63°F to grow as it is sensitive to temperatures below 59°F. PS-40 can grow at a lower temperature but its metabolism is reduced significantly at low storage temperature.