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New study: CHY-MAX® M reduces bitterness in low fat cheese

Press release   •   Mar 29, 2012 00:00 UTC

Low fat cheeses tend to develop undesirable flavor but according to a new study Chr. Hansen’s award winning cheese coagulant offers a solution.

As low fat continues to be a major new product development driver in the dairy industry, the main challenge for low fat cheeses producers is consumer acceptance. While accommodating consumers’ wish for healthy foods, low fat cheeses tend to develop undesirable flavor such as bitterness, which is a severe set-back.

Now a new study published in the Australian Journal of Dairy Technology proves that Chr. Hansen’s award winning CHY-MAX® M cheese coagulant can significantly reduce bitterness and improve texture in low fat Cheddar cheese.

Low sensory scores for bitterness
Researchers from the University of Wisconsin-Madison have shown that the overall flavor profile of cheddar cheeses produced with CHY-MAX® M and calf chymosin was generally similar, except for bitterness.

Sensory scores were significantly lower for bitterness when using CHY-MAX® M. The researchers associated the reduced bitterness to the lower quantities of hydrophobic peptides formed when compared to traditional calf chymosin.

Improved hardness too
The study further demonstrates that using CHY-MAX® M showed no significant differences in the moisture, fat, protein and salt content when compared with low fat Cheddar cheese produced with calf chymosin. However hardness is significantly improved at all stages of ripening.

Improved hardness/texture for cheese producers means better cheese stability during shelf life, better sliceability and reduced stickiness of cheese slices.

Most advanced coagulant
“I am very happy to learn that the scientific and university research community has reinforced the many benefits of CHY-MAX® M. This study shows once more that it is the most advanced coagulant and the right product especially for future healthier cheeses. The acknowledgement encourages us in our work to develop low fat and low salt cheese applications,” states David Stroo, Marketing Director Enzymes & Tests, Chr. Hansen.

Awarded Dairy Innovation of the Year
In 2009 CHY-MAX® M won the “Dairy Innovation of the Year” Award in recognition of its highly innovative qualities in terms of reduced costs-in-use (lower dosage, higher cheese yield), better process control, improved flavor and increased shelf-life.

The award was presented by the Food Ingredients Europe Excellence Awards.

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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