Chr. Hansen Launches New Cultures for White Brined Cheese

The white brined cheese category covers a variety of cheeses from feta in Greece to domiati in Egypt. 1.8 million tons of white brined cheese is produced annually, growing 5% a year.

Oct 26 2011 --- Chr. Hansen’s new DVS SafeIT culture range for feta-type cheeses is claimed to promise delicious taste and texture, strong phage robustness and extended shelf life.

“We know that consumers prefer a creamy, yoghurt-like flavor in their white brined cheese without compromising on the cheese texture,” explains Chr. Hansen’s Jamila Bouanda, Marketing Manager, Cheese Cultures. “The new DVS SafeIT culture blends, which have been developed specifically for ultrafiltrated white brined cheese, secure a deliciously fresh and smooth flavor in the cheese as well as a firm, sliceable texture.”

The SafeIT range is a new member of Chr. Hansen’s renowned Direct Vat Set (DVS) culture program. “Using DVS cultures the unwanted characteristics of conventional ultrafiltrated white brined cheese acid taste, gluey appearance and bitter taste are avoided. The result is harmonious and delicious,” Jamila Bouanda says.

Apart from the flavor and texture benefits, three properties make the SafeIT culture blends attractive to producers of white brined cheese.

“First, the cultures’ ability to ferment quicker reduces the process time. This allows cheese producers to increase the throughput in their cheese plants. Second, these cultures will provide extended shelf life for the cheese, keeping its exquisite taste and texture for 4-6 months. Finally, the strong bacteriophage resistance of certain mesophilic strains in the blends will minimize phage attacks and scrapping at the dairies,” says Jamila Bouanda.

The white brined cheese category covers a variety of cheeses from feta in Greece to domiati in Egypt. 1.8 million tons of white brined cheese is produced annually, growing 5% a year. The category is expected to continue to experience strong growth as white brined cheese is increasingly a part of daily food in the Middle East and in South-East Europe.