FDBusiness.com

New Starter Culture Secures Mild and Creamy Soft Cheeses

 Breaking News
  • Pernod Ricard to Acquire Super-premium Italian Gin Brand Pernod Ricard is acquiring Italian super-premium gin brand Malfy from Biggar & Leith for an undisclosed price. Malfy is a range of super-premium gins distilled by the Vergnano family in the Italian region of Moncalieri, and already present in several international markets such as the United States, United Kingdom and Germany. Each gin in the [...]...
  • Nestlé and Carrefour Give Consumers Access to Blockchain Platform Nestlé and Carrefour, the French retail group, have announced that they are giving consumers access to blockchain data for Mousline purée in France. This is the first time that Nestlé is sharing information on its products with consumers via a blockchain platform. Consumers can use their smartphone or other device to scan a QR code on [...]...
  • Plastics Action Alliance Sets Targets to Achieve Sustainable Reduction in Use of Plastic in Ireland Plastics Action Alliance, the recently formed group that comprises of 11 leading agricultural processing and food businesses in Ireland, has set out its key objectives. The industry leading group aims to significantly reducing the use of plastic packaging across its members’ operations. Formed at the end of 2018, the Plastics Action Alliance is a collaboration that [...]...
  • Carlsberg UK Gets Honest About Its Beer Carlsberg UK has launched its most ambitious and honest consumer facing campaign ever in a bid to drive reappraisal of its flagship beer brand. Expected to reach 97% of the UK, the £20 million campaign conceived in collaboration with agency partners Fold7, Clifford French and Initiative – trades on the equity of the brand’s renowned [...]...
  • Alternative Proteins Challenge Dairy Dominance The value of the sports nutrition market is set to grow by around 8% per year to reach over US$17 billion globally in 2021, according to Innova Market Insights’ forecasts. The mainstreaming of the market has led to a surge in interest in plant-based alternatives with the traditional dominance of whey and other dairy proteins [...]...

New Starter Culture Secures Mild and Creamy Soft Cheeses

New Starter Culture Secures Mild and Creamy Soft Cheeses
June 21
09:06 2018

Chr. Hansen’s latest launch helps cheesemakers to produce soft cheese that maintains the desired taste and texture. The extension to the DVS® SSC series is the latest addition to Chr. Hansen’s soft cheese starter culture range. The product series now consists of four cultures and is designed to create soft cheese with a mild flavor and a creamy mouthfeel.

In traditional soft cheese markets, millennial consumers seek cheese with a milder taste1 and a more aesthetic look2. Opportunities for export to new markets are also growing, meaning that flavor and texture needs to stay constant throughout a longer shelf life.

Soft cheeses offer wide diversity in visual appearance and taste that can be achieved when starter cultures are combined with surface ripening cultures.

“Consumers are becoming increasingly driven by visually appealing products. With soft cheese, there is such potential to boost and vary the aesthetics,” says Jens Skytte Soerensen, Commercial Development Manager for soft cheese at Chr. Hansen. “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.”

Consistent quality and performance
During the first stage in cheese making, milk sugar is fermented into lactic acid using a starter culture. This is where cheesemakers can use DVS® SSC to craft flavor profiles that stay delicious and mild throughout storage. This is made possible by the careful selection of streptococcus thermophilus strains that support the low degradation of milk proteins and milk fat.

The four robust cultures within the DVS® SSC series are carefully characterized and selected from 30,000 strains to ensure consistent performance. The system comprises of multiple strains in each culture and four cultures for rotation, which secures the right level of dry matter, stable end-pH and strong phage robustness.

The science behind the soft cheese
“The delicious creamy texture that consumers love is achieved by unique acidification properties and the slight formation of exopolysaccharides,” says Jens Skytte Soerensen. “So, it’s a science as well as true craftmanship that creates the perfect soft cheese.”

Chr. Hansen has helped cheesemakers to reach new levels of craftsmanship since 1874. Now soft cheese cheesemakers can benefit from the range of effective starter culture systems, each offering different and specific benefits.

1: Euromonitor (2018)
2: Mintel (2016)

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
  • June 25, 2019BevExpo 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements