Starter cultures for white brine cheese

White brined cheese belongs to one of the biggest cheese groups.  It includes:

  • Bulgarian white cheese
  • Feta from Greece
  • Domiati from Egypt
  • Nabulsi from Jordan
  • Telema from Romania
  • Akawi from Middle East

White brined cheese is well known to Macedonian consumers and is a traditional part of the Macedonian table. It is because it is very popular and loved, the expectations for the expectations for this cheese are always huge. We are here to help you meet the taste and needs of white cheese lovers.

The starter cultures from Chr. Hansen for white brined cheese that we offer are cultures, intended for direct inoculation (DVS®). DVS® is a main ingredient with great influence on benefits and little influence on costs.

Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: milder, pronounced or spicy flavor, a hard or thicker consistency, easier shredding, less crushing or salt reduction.

The cheese cultures are also suitable for application in any type of white brined cheese – cow, goat, sheep, buffalo, mixture, with or without vegetable fat.

The main advantages of using DVS® cultures for white brined cheese production are:

– Yield Optimization with DVS®

– Risk minimization and phage protection

– Process convenience and low cost in use – DVS® has a low cost in use in comparison with bulk starter

– Keep known flavor and texture profile

– Cheese technology and application support as well as quick access to specialists with a high level of knowledge, focusing on customer support

Furthermore, starter cultures for direct inoculation are sold for direct inoculation into processed milk such as frozen pellets or as lyophilized granules.

For more information about the products from this category, you can contact the representative of Chr. Hansen in Macedonia:

eng. Meri Ilieska  

or us:, tel.: +389 2 256 22 95