Chr. Hansen coagulant for consistent soft cheese shelf life

Producers of soft cheeses such as Brie and Camembert are faced with two main challenges –the texture and flavor of the cheese, both of which can change significantly during shelf life.

This process occurs as proteins break down into peptide fractions, which ultimately can lead to an increased amount of bitterness, a runny texture or the unpleasant smell of ammonia.

Extended shelf life possible

Chr. Hansen says that the CHY-MAX Special coagulant addresses these concerns, with producers and consumers getting a soft cheese with consistent texture and flavor throughout the entire shelf life.

And it adds that with its stable ripening profile, extended shelf life is made possible.

Marc Faiveley, application manager soft cheese, said that the company established a research team in France and went for a collaborative approach including several field trials in the development phase.