Tvarog is said to be a very popular curd based cheese that has a consistency between cottage and fresh cheese. Meeting the consumer preference for the traditional taste and texture of Tvarog, in both artisanal and industrial modern processing conditions, is a challenge for manufacturers, said DuPont: it comes down to precise process timing, and a culture that can deliver.
The PROBAT 800 range, from the DuPont Danisco ingredient portfolio, forms part of the PROBAT series, and has been developed to add consistency to the process of making Tvarog whilst improving functionality and giving the cheese a mild lactic acid flavour.
When manufacturing Tvarog, early gas and flavour formation is crucial and can only be achieved with the right strain balance and specific acidification curve, according to the company, noting that the PROBAT 800 range has been extensively developed to create the perfect Tvarog the first time, and every time.
Its optimised gas formation is said to give the required consistency to the cheese, and its faster fermentation time gives a creamy, rounded taste and a mild, lactic acid flavour.
“Through tapping into this unique Eastern European market, we will be able to attract a broader customer base by solving the challenges specifically facing manufacturers of Tvarog,” said Annie Mornet, global product manager.
