Coagulant can remove bitter notes in soft cheese

By Noli Dinkovski

- Last updated on GMT

Brie: producers are challenged by how the rich texture and flavours change
Brie: producers are challenged by how the rich texture and flavours change
A new coagulant that can eliminate unwanted bitter notes developing in soft cheese has been described as a “game changer” by its maker.

Chy-Max Special comes with a stable ripening profile, guaranteeing the texture and flavour of a soft cheese throughout its shelf-life, Chr Hansen claimed.

With soft cheeses such as Brie and Camembert, producers are continually challenged by how the rich texture and flavours are likely to change during the shelf-life.

A runny texture

The process occurs as proteins breakdown into peptide fractions, which can lead ultimately to increased bitterness, a runny texture or the unpleasant smell of ammonia.

“This is not only disappointing to the consumer enjoying a sandwich or cheese platter, but also a major issue for manufacturers that have to deal with products being sold at a discounted price or being returned from the retail chain,”​ said Michael Fooken Jensen, global marketing manager at Chr Hansen.

More than a thousand years

Soft cheese producers have traditions dating back more than a thousand years, which is something Chr Hansen wanted to pay tribute to when searching for the ideal coagulant, added Marc Faiveley, application manager for soft cheese.

“Therefore, in close collaboration with customers and after carrying out several field trials in France, we are very excited to finally introduce our proprietary Chy-Max Special.”

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