Feta

In the production of high quality feta and other brined cheeses, starter cultures are the most critical ingredients. They ensure the lowering of the pH, and contribute to the characteristic acid flavor of the cheese.

Balkan style feta has traditionally been produced from sheep and goat milk. However, as production becomes more industrialized, the standard is switched to cow's milk and UF technology. To satisfy both the traditional and modern production methods, Chr. Hansen's culture range covers traditional mesophilic and thermophilic cultures for Balkan style feta, as well as mesophilic cultures for white cheese and UF feta.