Chr Hansen's Jamila Bouanda, marketing manager, cheese cultures, says: "The new DVS SafeIT culture blends, which have been developed for ultrafiltrated white brined cheese, secure a deliciously fresh and smooth flavour as well as a firm, sliceable texture."
The SafeIT range is a new member of Chr Hansen's DVS culture programme. "With DVS, the unwanted characteristics of conventional ultrafiltrated white brined cheese acid taste, gluey appearance and bitter taste are avoided," says Bouanda.
"Apart from the flavour and texture benefits, three properties make the SafeIT culture blends attractive to producers of white brined cheese.
"First, their ability to ferment more quickly reduces the process time. This allows cheese producers to increase the throughput in their cheese plants. Secondly, these cultures will provide extended shelf-life for the cheese, keeping its taste and texture for four to six months.
"Finally, the strong bacteriophage resistance of certain mesophilic strains in the blends will minimise phage attacks and scrapping at the dairies," says Bouanda.
Contact: Chr Hansen