New proprionic culture fixes its eye on Swiss cheese

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Related tags: Chr hansen, Cheese

Swiss cheese makers must ensure fast and controlled eye formation in cheeses such as Maasdammer and Emmenthal, while maintaining a nutty flavour and light mouthfeel.

In response to this, Chr Hansen has launched propionic (organic acid) culture OpenITTM PS-60.

The firm says its OpenITTM PS culture series provides the mild sweetness typical to propionic cheeses, and a powerful gas release for 'perfect eye formation'.

"The key properties of the new culture (PS-60) are its capacity to control and standardise the fermentation process. The benefits are a high and fast gas formation and thus a short ripening time and a well-balanced sweet, nutty flavour with low pungency due to its low lipolytic activity. These properties have been confirmed in customer trials,"​ says 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 10,00015,000l of milk. The eye formation should be effective after 1420 days, depending on the ripening conditions.

"This fast lactate-fermenting culture is robust to different ripening parameters. Good growth is even recorded in hard conditions."

Contact:​ Chr Hansen

Related topics: Dairy

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