New cheese cultures optimize mild flavors
July 19, 2011
by Jeff Gelski
HORSHOLM, DENMARK – Chr. Hansen has introduced Mild O, a cheese culture range that provides flavor and texture in various cheese types. The main applications for the cultures are soft cheese such as Camembert and Brie, white brined cheese such as feta, quark, and specific gourmet-style continental cheeses such as blends of goat, sheep and cow milk.
“We recommend the Mild O cultures for cheese producers who want to optimize the mild flavor in their cheese and avoid bitterness,” said Theis Bacher, marketing manager of cheese cultures for Chr. Hansen. “Further, the new culture blends slow down the acidification process, which removes the risk of a brittle or hard cheese texture. Finally, the cultures are quite salt-sensitive. This is an advantage to cheese producers who wish to avoid post acidification usually causing sour flavor notes in the cheese.”
He added producers may use a Mild O culture blend to stop the acidification process at high pH and thus avoid excessive sourness.