Frozen Culture Cuts Costs in Soft Cheese Production
UK - Danisco's new range adapts frozen cultures for the production of soft cheeses in a bid to increase efficiency in regards to cost and production while achieving creaminess and high calcium content.
18 December 2007
1 minute read
* "The combination of the low dosage required and the fast acidification process makes it less costly and more productive" |
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John Rea global business director.
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The Choozit ST 20 range uses a series of frozen DVI (direct to vat inoculation) cultures that are highly active, which the company says provides optimum culture activity to make stabilised soft cheese with smooth mouth feel and clean flavour.
Danisco has developed frozen cultures for making hard cheeses, but this is the first time it has worked with this form of the culture for application in stabilised soft cheeses.
As well as being convenient as it can be added directly to the milk, it is this form that makes it so efficient, according to John Rea global business director.
He told FoodNavigator.com: "The combination of the low dosage required and the fast acidification process makes it less costly and more productive, while maintaining mineral content. Previous cultures have been slow to react, causing the calcium to precipitate."
The culture activates itself very quickly after inoculation, providing a very short lag phase, during which minerals can be lost.
Source: foodproductiondaily.com
