Chr. Hansen Launches New Cultures for Consistent Twarog Production

Specially compounded for Twarog the new XTT cultures provide a coherent, “non-crumbling” texture, which means higher yield (less wastage) for the producer. In addition longer shelf life of the end product is to be expected due to a low proteolytic activity.

12/03/09 The new XTT-600 culture blends ensure fast acidification, extra high fermentation activity with good flavor and CO2 formation – and less waste in production.

Global ingredients supplier Chr. Hansen introduces an innovative rotation system alternating between three new cultures, XTT-601, XTT-602 and XTT-603 specially developed to improve Twarog manufacturing.

“This series is based on the latest fermentation techniques from Chr. Hansen providing extra high fermentation activity and CO2 formation, which together with a high diacetyl formation ensures a very good Twarog flavor profile to the consumers’ liking,” says Morten Boesen, Marketing Manager, Chr. Hansen.

Specially compounded for Twarog the new XTT cultures provide a coherent, “non-crumbling” texture, which means higher yield (less wastage) for the producer. In addition longer shelf life of the end product is to be expected due to a low proteolytic activity.

“At the same time the recommended rotation cycle ensures a robust and consistent manufacturing process less vulnerable to phage, which in turn results in reduced risk of contamination and higher safety in production,” Boesen adds.

A cost-efficient solution

“The food industry is extremely cost-conscious right now focusing on not wasting precious product due to unforeseen trouble in the production process. Using high quality cultures the Twarog producer can rely on high production yield and the advantage of a good market position, because consumers are likely to choose a first-rate product that tastes good,” explains Morten Boesen.

Part of the DVS family

The new DVS (Direct Vat Set) cultures are to replace the traditional bulk starter cultures and improve the quality of the Twarog. Added directly to the process milk it involves simple and convenient handling, providing consistent quality and control. The result is less scrap and low cost in use. The Twarog producer can focus on his core competence producing the end product - not the starter culture. Morten Boesen is in no doubt that the wide range of advantages will appeal to the industry:

Growth opportunities

“As a basic, traditional food product in East European households, Twarog makes up five percent of the world’s cheese production. This is likely to increase because consumers tend to stick to basic products in times of economic challenges. 40 percent of the market uses traditional bulk starter cultures for the production of Twarog, so I am sure that we will see promising growth opportunities for our new DVS cultures for this segment,” he concludes.