DVS® WHITE FLORA is the latest addition to Chr. Hansen’s white cheese starter culture range. The new product series consists of three cultures that aid the formation of rich and aromatic notes in white cheese. They ensure consistent cheese quality and robust manufacturing as well.
A competitive cheese category
White cheese is the fastest growing global cheese category, experiencing on average 5% annual growth in both emerging and developed economies. Customers seek new taste experiences and expect convenient formats, such as sliced, cubed and crumbled white cheese, for use at home or in the food service industry. To keep up with intense global competition, white cheese producers need to constantly improve both product quality and production efficiency.
“Cheesemakers are challenged to create appealing cheese while staying competitive,” says Jens Skytte Soerensen, Commercial Development Manager for white cheese at Chr. Hansen. “They want to increase their efficiency and yield. With DVS® WHITE FLORA, you secure high-quality white cheese that tastes delicious. At the same time, you enjoy new flexibility as the culture can be used with both regular milk and milk concentrated by ultra-filtration.”
Consistent quality and robust cheesemaking
The first stage in cheese making is to ferment milk sugar into lactic acid using a starter culture. This is where cheesemakers can benefit from DVS® WHITE FLORA, and create complex flavors and delicious taste-development during fermentation. The strains used in the new culture system are carefully characterized and selected from 30,000 strains to ensure consistent performance. The three robust cultures systems within the DVS® WHITE FLORA series achieve the same highly controlled acidification and have the same tolerance to salt and temperature.
New quality and brand claims for white cheese products
DVS® WHITE FLORA is part of a wide range of cultures and enzymes from Chr. Hansen that help cheesemakers to secure product differentiation. All cultures within the range offer different flavor notes, nuances in texture and are developed specifically for white cheese.
“Whether you want to achieve more buttery, yoghurt-like or slightly acidic notes, or seek to alter the mouth-feel of your white cheese, the choice of cultures and enzymes can help,” says Jens Skytte Soerensen. “Chr. Hansen has helped cheesemakers to reach new levels of craftsmanship since 1874. Now white cheesemakers can benefit from our range of effective starter culture systems, each offering different and specific benefits.”
[1] https://www.chr-hansen.com
