Chr. Hansen intros white cheese starter cultures

29 May 2018

DVS WHITE FLORA is the latest addition to Chr. Hansen’s white cheese starter culture range. The new product series consists of three cultures that are designed to aid the formation of rich and aromatic notes in white cheese.

DVS WHITE FLORA is the latest addition to Chr. Hansen’s white cheese starter culture range. The new product series consists of three cultures that are designed to aid the formation of rich and aromatic notes in white cheese, and ensure consistent cheese quality and robust manufacturing.

White cheese is, according to the company, the fastest growing global cheese category, experiencing on average 5% annual growth in both emerging and developed economies. Customers seek new taste experiences and expect convenient formats, such as sliced, cubed and crumbled white cheese, for use at home or in the food service industry. To keep up with intense global competition, white cheese producers need to constantly improve both product quality and production efficiency, Chr. Hansen believes.

“Cheesemakers are challenged to create appealing cheese while staying competitive,” said Jens Skytte Soerensen, Commercial Development Manager for white cheese at Chr. Hansen. “They want to increase their efficiency and yield. With DVS WHITE FLORA, you secure high-quality white cheese that tastes delicious. At the same time, you enjoy new flexibility as the culture can be used with both regular milk and milk concentrated by ultra-filtration.”

The first stage in cheese making is to ferment milk sugar into lactic acid using a starter culture, the company notes, saying that this is where cheesemakers can benefit from DVS WHITE FLORA to create complex flavours and delicious taste-development during fermentation. The strains used in the new culture system are said to be carefully characterized and selected from 30,000 strains to ensure consistent performance. The three cultures systems within the DVS WHITE FLORA series are said to achieve the same highly controlled acidification and have the same tolerance to salt and temperature.

DVS WHITE FLORA is part of a range of cultures and enzymes from Chr. Hansen that it says help cheesemakers to secure product differentiation. All cultures within the range offer different flavour notes, nuances in texture and are developed specifically for white cheese.

“Whether you want to achieve more buttery, yoghurt-like or slightly acidic notes, or seek to alter the mouth-feel of your white cheese, the choice of cultures and enzymes can help,” said Jens Skytte Soerensen. “Chr. Hansen has helped cheesemakers to reach new levels of craftsmanship since 1874. Now white cheesemakers can benefit from our range of effective starter culture systems, each offering different and specific benefits.”