Chr Hansen is rolling out a new range of freeze-dried cultures for use in Continental cheeses, such as Prato, in South America, in a bid to build product quality and encourage higher consumption of cheese in the region.
The Continental cheese segment accounts for 26 per cent of South America’s total cheese market, with around 313,000 tons produced in the region each year, the culture specialist says.
It is offering its new FD-RSF range to Brazil in the first instance, as that country accounts for 43 per cent of the segment, but will extend it to the whole region in due course.
The cultures contain the Lactobacillus helveticus strain, which provides a sweet and nutty flavor in cheese that Brazilian customers have been seen to prefer. The main benefits, however, are fast acidification and increased protection against phage attacks.
Chr Hansen has previously offered its RST-concept, which involves blending mesophilic and thermophilic strains to take advantage of the scald temperature used in cheddar manufacture.
Theis Bacher, marketing manager, Cheese Cultures, said: "It is important to note that this product has many other applications than the production of Prato cheese,” adding that it can be used in all Continental cheeses without holes.
Lúcio Alberti Forti Antunes, Dairy Division Manager, Chr. Hansen Brazil, said:
“Starting out with Brazil, we intend to offer this new concept to the entire dairy market in South and Central American countries. It is our goal to increase the market share in this segment through higher cheese quality and increased cheese consumption”.