New ‘propionic’ cultures to boost Alpine cheese flavour

By Guy Montague-Jones

- Last updated on GMT

Chr. Hansen has developed new ‘propionic’ cultures to support flavour development and eye formation in Alpine cheeses.

Propionic acid bacteria are commonly used in the production of Alpine cheeses like Emmental and Maasdam, which collectively account for 7 per cent of global cheese production according to Chr. Hansen.

Propionic function

By means of lactate fermentation, the bacteria generate propionic and acetic acid during cheese fermentation. This gives the cheese a characteristically sweet and nutty flavour, while the carbon dioxide generated produces large holes or ‘eyes’.

Chr. Hansen already has propionic cultures in its portfolio that perform this task in Alpine cheese. But now the Danish ingredients supplier is updating its portfolio with a new generation of cultures called PS-20 and PS-40. It said these are “refined and highly concentrated versions” of the older generations.

New generation

Explaining the benefits of the new products, marketing manager Anne-Claire Bauquis said they control and standardise the fermentation process, ensuring a consistent cheese flavour.

Bauquis added: “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.”

Comparing the two new cultures, Erik Hoear, senior application manager at Chr. Hansen, told that they offer slightly different flavour characteristics, with PS-40 giving off a more powerful, broader taste.

As for temperature requirements, PS-20 needs a ripening room temperature over 17°C to grow as it is sensitive to temperatures below 15°C. And PS-40 can grow at a lower temperature but its metabolism is reduced significantly at low storage temperature.

PS-20 and PS-40 Direct Vat Set cultures are available in frozen format in carton sizes suitable for milk vats of 10-20 tonnes. Chr. Hansen said the Direct Vat Set production technology allows the cultures to be added directly to cheese milk without any need for further propagation.

Related topics Ingredients Cheese

Related news

Show more

Related products

show more

Unlock the business potential of the protein trend

Unlock the business potential of the protein trend

Content provided by Valio | 08-Feb-2024 | White Paper

Read our white paper to learn how to overcome taste and texture challenges in protein products — and how to commercialise the protein trend by making delicious...

Custom Microbiome Solutions for Dairy & Alt-Dairy Products

Custom Microbiome Solutions for Dairy & Alt-Dairy Products

Content provided by ADM: Innovation that Feeds the Future | 13-Oct-2023 | White Paper

Backed by clinical studies and perfect for use in dairy and alt-dairy applications alike, ADM’s Active Lifestyle probiotic blend, BPL1™ probiotic, and...

Consumers Want Dairy—and More!

Consumers Want Dairy—and More!

Content provided by ADM: Innovation that Feeds the Future | 06-Oct-2023 | White Paper

In the thriving dairy industry, you’re well aware of the surging demand for both dairy and non-dairy products.

Related suppliers