Chr. Hansen Introduce New Faster Eye Formation for Swiss Cheese Products

Chr. Hansen introduced the new propionic (organic acid) culture OpenITTM PS-60. The OpenITTM PS culture series effectively provides the typical distinctive mild sweetness to propionic cheeses, in addition to a powerful gas release allowing for perfect eye formation.

Feb 13 2012 --- Due to a growing demand for sliced cheese products, Swiss cheese makers must ensure fast and controlled eye formation (formation of holes) in cheese types such as Maasdammer and Emmenthal. On top of this technological request, consumers prefer a distinctive nutty flavor together with a light sweet mouthfeel.

To respond to these trends, Chr. Hansen now introduces the new propionic (organic acid) culture OpenIT PS-60.

The OpenIT PS culture series effectively provides the typical distinctive mild sweetness to propionic cheeses, in addition to a powerful gas release allowing for perfect eye formation.

“The key properties of the new culture, PS-60, are its capabilities of controlling and standardizing the fermentation process. The benefits are both a high and fast gas formation and thus a short ripening time and a well balanced sweet, nutty flavor with low pungency due to its low lipolytic activity. These properties have been confirmed in customer trials,” explains Chr. Hansen’s Anne-Claire Bauquis, Marketing Manager, Cheese Cultures.

“In addition the new culture is cost-efficient due to the high concentration and high activity per cell. One F-DVS 500 unit carton is normally enough for the inoculation of 10,000-15,000 litres of milk. The eye formation should be effective after 14-20 days depending on the ripening conditions.”

“Lastly, PS-60 is a fast lactate fermenting culture, robust to different ripening parameters. Good growth is recorded even in difficult conditions – at low temperature as well as in high salt or low pH environments,” concludes Anne-Claire Bauquis.