According to Chr. Hansen, the market has long asked for a cheese culture to fulfil the special needs involved with producing Kashkaval and Provolone type cheeses. Traditionally, regular cultures for mozzarella cheese have been used in Kashkaval production, but now Chr. Hansen has launched the new DVS culture TCC-50. This new culture is designed to match the technical and qualitative requirements and to deliver a superior flavour profile to Kashkaval and Provolone type cheeses.
“We are happy to have developed a culture that meets all the technical requirements in the Kashkaval production,” said ays Ulf Mortensen, pasta filata application manager at Chr. Hansen. “The new culture provides both fast and consistent acidification in the cheese vat, as well as excellent performance during ripening, ensuring production efficiency and superior cheese flavour and texture.”
DVS TCC-50 is described as a blend of Streptococcus thermophilus and Lactobacillus helveticus, which delivers fast acidification speed, an optimal curd formation to optimise the stretching process and a great flavour profile.
The culture is also said to present a strong phage resistance and a low standard deviation in production, allowing higher yields and better process control.
When the new culture was introduced to 150 local Kashkaval producers at a customer seminar in
Antalya, Turkey, Chr. Hansen says that it was received with enthusiasm by the audience. The performance of DVS TCC-50 in the Turkish Kashkaval application had been assessed at a number of selected customers prior to the seminar, and the trial results were fully satisfactory.
“Customers were happy to see that now they have a new tool available for Kashkaval production,” said Rolando Saltini, global marketing manager cheese, Chr. Hansen. “We aim to allow for producers in other areas as well, like Italy and Romania, to harvest the benefits of a culture fully designed for Kashkaval and Provolone type cheeses.”
