New culture for Kashkaval and Provolone type cheeses

New culture for Kashkaval and Provolone type cheeses
Press ReleaseMar 28. 2014 11:15 GMT

- designed for superior flavor and high yield.

The market has long asked for a cheese culture to fulfil the special needs involved with producing Kashkaval and Provolone type cheeses.

Traditionally regular cultures for mozzarella cheese have been used in Kashkaval production, but now Chr. Hansen is proud to launch the new DVS® culture TCC-50. This new culture is designed to match the technical and qualitative requirements and to deliver a superior flavor profile to Kashkaval and Provolone type cheeses.

Fully customized culture solution
“We are happy to have developed a culture that meets all the technical requirements in the Kashkaval production. The new culture provides both fast and consistent acidification in the cheese vat, as well as excellent performance during ripening, ensuring production efficiency and superior cheese flavor and texture,” says Ulf Mortensen, Pasta Filata application Manager in Chr. Hansen.

DVS® TCC-50 is a blend of Streptococcus thermophilus and Lactobacillus helveticus, which delivers fast acidification speed, an optimal curd formation to optimize the stretching process and a great flavor profile.
The culture also presents a strong phage resistance and a low standard deviation in production, allowing higher yields and better process control.

Validated by Turkish Kashkaval producers
When the new culture was introduced to 150 local Kashkaval producers at a customer seminar in Antalya, Turkey, it was received with enthusiasm by the audience.

The performance of DVS® TCC-50 in the Turkish Kashkaval application had been assessed at a number of selected customers prior to the seminar, and the trial results were fully satisfactory.

“Customers were happy to see that now they have a new tool available for Kashkaval production. We aim to allow for producers in other areas as well, like Italy and Romania, to harvest the benefits of a culture fully designed for Kashkaval and Provolone type cheeses,” concludes Rolando Saltini, Global Marketing Manager Cheese, Chr. Hansen.


Chr. Hansen is a leading, global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. We develop and produce cultures, enzymes, probiotics and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements and even animal feed and plant protection. Our product innovation is based on more than 30,000 microbial strains – we like to refer to them as ‘good bacteria’. Our solutions enable food manufacturers to produce more with less – while also reducing the use of chemicals and other synthetic additives – which make our products highly relevant in today’s world. We have been delivering value to our partners – and, ultimately, end consumers worldwide – for over 140 years. We are proud that more than one billion people consume products containing our natural ingredients every day. Revenue in the 2017/18 financial year was EUR 1,097 million. Chr. Hansen was founded in 1874 and is listed on Nasdaq Copenhagen.