date:Apr 01, 2014
ion speed, an optimal curd formation to optimise the stretching process and a great flavour profile.
The culture is also said to present a strong phage resistance and a low standard deviation in production, allowing higher yields and better process control.
When the new culture was introduced to 150 local Kashkaval producers at a customer seminar in
Antalya, Turkey, Chr. Hansen says that it was received with enthusiasm by the audience. The performance of DVS TCC-50 in the Turkish Kashkaval ap