Cargill introduces new aromatic cheese culture

The new cheese culture was developed using a sophisticated cheese media modelling process employed by Cargill to enable the study of a culture’s aromatic profile by using chromatography and olfactometry.

11/04/07 Cargill has developed a new and innovative cheese culture capable of generating subtle and sweet fresh fruit notes in all types of rind and mould ripened cheese. Geotrichum fragrans 3 is a morgeing strain of Geotrichum fragrans which has been selected by Cargill for its technological characteristics and aromatic qualities.
 
Gilles Arpaillanges, responsible for dairy technical support for surface and ripening cultures at Cargill Texturizing Solutions, explains:  “The ripened cheese market is very much driven by the quest of consumers for cheeses with a more specific and stronger aroma, and particularly popular are the sweet, fruity or floral creamy notes combined with a creamy texture.   Geotrichum fragrans 3 perfectly meets this requirement for increased flavour and individuality in rind and mould ripened cheeses and combines many of the most popular characteristics sought by today’s consumer.”
 
The new cheese culture was developed using a sophisticated cheese media modelling process employed by Cargill to enable the study of a culture’s aromatic profile by using chromatography and olfactometry.
 
Geotrichum fragrans 3 is inoculated in the milk or on the surface of ripening cheeses.  When combined with other microbial flavouring cultures from the Cargill range, it can be successfully applied to all the main cheese technologies including soft and hard cheeses.