New cottage cheese culture taps into consumer demand for protein

Many cottage cheese producers want to take advantage of the protein trend but required capital investments often create a barrier, according to global marketing manager Pim Schuitemaker.

“Our old DVS Fresco 1000 culture solved this by moving flexibility from machinery and stainless steel to ingredients, and the new DVS Fresco 1000NG starter culture now provides further benefits, which significantly increase production capacity,” ​he said.

Less variation​

Compared with the old culture, Schuitemaker claimed the DVS Fresco 1000NG ensures up to a 5% faster and 50% less variation in set time. This means cottage cheese producers can increase production capacity by 5% without capital investments.

He added: “We know that floating curds have previously been a common issue for those producing with open vats. We have alleviated this problem with our patented Streptococcus thermophilus strains, which are unable to convert urea into ammonia and gas, and thus won't cause any floating curds.”​