Cheese producers are extending their Continental lines by offering different formats (sliced, diced, shredded) in an attempt to educate consumers to use cheese in their meals in many different ways to boost consumption frequency.
Consumer requirements dictate improved flavor with a creamy note instead of a "sharp/acid" flavor. At the same time cheese producers are looking for better phage protection to ensure the quality of the final product.
Two new cheese cultures from Chr. Hansen - called DCC265 and DCC275 - are said to be able to achieve both goals.
The cultures, available as frozen DVS cultures, consist of flavor enhancing strains and are designed to be used in rotation with the well-known DCC260 culture for improved robustness. This is especially important in regions where the milk quality may vary.
“We are pleased to offer cheese producers primarily in Eastern Europe a number of benefits spanning from improved robustness better flavor and less bitterness in the final cheese,” says Jamila Bouanda, Marketing Manager, Cheese Cultures, Chr. Hansen.
The product consists of a blend of LD cultures and carefully selected O culture strains added with ST, LbH and LbP for enhancing the cheese maturity.
“It is a very competitive solution due to the low inoculation rate and high activity of the culture, which accelerates the ripening process. Furthermore the cultures can be used at high scalding temperatures,” Bouanda promises.
Belarus, Russia and Poland produce huge quantities of Continental cheese such as Gouda each year with a growing focus on the "shredded" format, at the detriment of the block cheese market. Consistent flavor profiles and improved quality with less downgraded or returned cheeses from retailers (consumers) will improve regional cheese manufacturers’ business considerably.
