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New culture for Kashkaval and Provolone type cheeses

Press release   •   Mar 28, 2014 11:15 UTC

- designed for superior flavor and high yield.

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 is proud to launch the new DVS® culture TCC-50. This new culture is designed to match the technical and qualitative requirements and to deliver a superior flavor profile to Kashkaval and Provolone type cheeses.

Fully customized culture solution
“We are happy to have developed a culture that meets all the technical requirements in the Kashkaval production. 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 flavor and texture,” says Ulf Mortensen, Pasta Filata application Manager in Chr. Hansen.

DVS® TCC-50 is a blend of Streptococcus thermophilus and Lactobacillus helveticus, which delivers fast acidification speed, an optimal curd formation to optimize the stretching process and a great flavor profile.
The culture also presents a strong phage resistance and a low standard deviation in production, allowing higher yields and better process control.

Validated by Turkish Kashkaval producers
When the new culture was introduced to 150 local Kashkaval producers at a customer seminar in Antalya, Turkey, 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. 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,” concludes Rolando Saltini, Global Marketing Manager Cheese, Chr. Hansen.

Chr. Hansen is a global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. The products include cultures, enzymes, probiotics and natural colors, and all solutions are based on strong research and development competencies coupled with significant technology investments. Revenue in the 2013/14 financial year was EUR 756 million. The company holds a leading market position in all its divisions: Cultures & Enzymes, Health & Nutrition and Natural Colors. It has more than 2,500 dedicated employees in over 30 countries and main production facilities in Denmark, France, USA and Germany. Chr. Hansen was founded in 1874 and is listed on NASDAQ OMX Copenhagen.

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