DuPont develops new culture range for Tvarog cheese

By Caroline Scott-Thomas

- Last updated on GMT

Tvarog is a fresh curd cheese popular in Eastern Europe
Tvarog is a fresh curd cheese popular in Eastern Europe
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.

Tvarog – also spelled Tvorog or Twarog – is a fresh curd-based cheese similar to cottage cheese in texture. Popular in many Eastern European countries, it can be challenging for manufacturers to create the right taste profile to meet local preferences, due to the need for precise process timing, whether under traditional or industrial processing conditions.

DuPont has introduced Probat 800 as part of its DuPont Danisco ingredient portfolio to allow more consistent results in Tvarog production, while adding a mild lactic acid flavour, the company claims.

“Through tapping into this unique Eastern European market, we will be able to attract a broader customer base by solving the challenges specifically facing manufacturers of Tvarog,”​ said global product manager Annie Mornet.

The Probat 800 culture range has been developed to optimise gas formation at the start of the fermentation process to create the expected consistency, while a faster fermentation time gives the cheese a creamy, rounded taste and a mild lactic acid flavour, the company says.

“When manufacturing Tvarog, early gas and flavour formation is crucial and can only be achieved with the right strain balance and specific acidification curve,”​ said DuPont.

DuPont is among several multinationals looking to capitalise on the Eastern European dairy sector.

Danone has positioned its Prostokvashino range, especially tailored to Russian tastes, as a core brand, which includes milk, kefir, sour cream and granular curd products. It said earlier this year that it intends to invest US$700m in the ‘receptive’ Russian dairy market.

And ingredients supplier Chr. Hansen recently introduced a new starter culture for Tvarog cheese and expanded its Moscow applications laboratory, in an effort to better respond to local preferences.

Related topics: R&D, Cheese, Ingredients

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