Danish food ingredients firm Chr. Hansen has unveiled next generation of its DVS STI (Direct Vat Set and Streptococcus Thermophilus Italian) cheese cultures which are designed for mozzarella and other pasta filata type cheeses.
According to the company, the new cultures range comprises multiple strains that have each been selected to offer consistent acidification with phage robustness and attractive flavor profile associated with cultures in the STI range and its predecessor the STM range.
Chr. Hansen Cheese Innovation application manager Ulf Mortensen said that the company has deployed the newest culture design principles and compounding technology to further increase culture resistance against harmful bacteriophages, and to reduce culture variation.
"The series will support the cheese manufacturers' effort to reduce downgrades and gain better process control, allowing our customers to optimize on milk solids and moisture content, or to steer towards target pH levels throughout the cheese-making process," Mortensen added.
Chr. Hansen Cultures & Enzymes Division global marketing manager Anders Groen Noerager said: "Our new DVS STI cultures are specifically designed to deliver high productivity to pasta filata manufacturers, while minimizing the risks and costs associated with process variation and downgrades."
