date:Apr 01, 2014
have developed a culture that meets all the technical requirements in the Kashkaval production, said ays Ulf Mortensen, pasta filata application manager at Chr. Hansen. The new culture provides both fast and consistent acidification in the cheese vat, as well as excellent performance during ripening, ensuring production efficiency and superior cheese flavour and texture.
DVS TCC-50 is described as a blend of Streptococcus thermophilus and Lactobacillus helveticus, which delivers fast acidificat