New Chr. Hansen cultures boost the flavor in Alpine cheeses

To further support dairies in developing Emmenthal, Swiss and Maasdam cheeses with reliable eye formation and the right sweet, nutty flavor, Chr. Hansen now launches the efficient “propionic” cultures PS-20 and PS-40.

Over the years, producers of propionic cheese varieties have researched heavily in securing consistent quality in their cheese. Propionic acid bacteria are used in the dairy industry to ensure Emmenthal type cheese maturation. By means of lactate fermentation, the bacteria are able to generate propionic and acetic acid giving the characteristic carefully balanced flavor of Alpine cheese, as well as carbon dioxide, creating the typical appearance with large holes.

Exquisite taste – every time

“The key properties of PS-20 and PS-40 are their capabilities in controlling and standardizing the fermentation process. The benefit is a consistently delicious cheese flavor,” explains Chr. Hansen’s Anne-Claire Bauquis, Marketing Manager, Cheese Cultures. “PS-20 and PS-40 effectively provide the typical sourness and sweetness to the cheese in addition to a powerful gas release allowing eye formation. Finally, both new cultures are cost-efficient due to their high concentration and high activity per cell.”

PS-20 and PS-40 are refined and highly concentrated next generations of Chr. Hansen’s popular cheese cultures PS-2 and PS-4.

PS-20 requires a ripening room temperature over 17°C/63°F to grow as it is sensitive to temperatures below 15°C/59°F. PS-40 can grow at lower temperature but its metabolism is reduced significantly at low storage temperature.

DVS^® benefits

PS-20 and PS-40 Direct Vat Set^® cultures are available in frozen format in carton sizes fitted to the average vat sizes of the target dairies. The Direct Vat Set® production technology offers a number of advantages in terms of flexibility of use, consistent performance, possibility of using customized culture blends, and no investment in bulk starter equipment.

With an annual production of 1 million tons of cheese, the propionic cheese segment makes up 7% of global cheese production.