New cottage cheese culture helps manufacturers tap into high protein trend

New cottage cheese culture helps manufacturers tap into high protein trend
Press Release | Oct 30. 2015 08:00 GMT

Protein consumption is on the rise all over the world. Where in the past, protein was associated with muscle building, consumers today see it as part of a healthy diet and as a source of sustained energy[1]. Cottage cheese, a low fat product with protein levels up to 20%, is often considered the original low fat, high protein product and with the launch of the DVS® FRESCO®[2] 1000NG culture, manufacturers are in a better position than ever to take advantage of the protein boom.

When Chr. Hansen introduced the first generation of DVS® FRESCO® 1000 starter cultures back in 2006, it was a small revolution for cottage cheese producers. The cultures almost halved the set time and nearly doubled production capacity, without requiring any capital investments. With the launch of the next generation, the DVS® FRESCO® 1000NG culture, cottage cheese producers are in an even better position to tap into the high protein trend.

Pim Schuitemaker, Global Marketing Manager Cheese Cultures, says: “We know that a lot of cottage cheese producers want to take advantage of the protein trend but required capital investments often create a barrier. Our “old” DVS® FRESCO® 1000 culture solved this by moving flexibility from machinery and stainless steel to ingredients, and the new DVS® FRESCO® 1000NG starter culture now provides further benefits which significantly increase production capacity.”

Production capacity increased by up to 5%

The new DVS® FRESCO® 1000NG culture ensures up to 5% faster set time and 50% less variation in set time, compared to the old DVS® FRESCO® 1000. This means that cottage cheese producers can further increase their production capacity by 5% without capital investments. Also, an increased number of O-strains (lactoccocus lactis) ensure more phage robustness.

Pim Schuitemaker, Global Marketing Manager Cheese Cultures, continues: “Through close interaction with our customers, we know that floating curds have previously been a common issue for those producing with open vats. We have alleviated this problem by using our patented Streptococcus thermophilus strains that are unable to convert urea into ammonia and gas, and thus won’t cause any floating curds. This makes DVS® FRESCO® 1000NG one of two starter cultures systems available that do not cause any floating curds, the other being the renowned DVS® FRESCO® 3000 series.”

For more information on FRESCO® 1000NG, do not hesitate to contact Pim Schuitemaker, Global Marketing Manager Cheese Cultures, on +45 2892 0120 or dkpisc@chr-hansen.com, or visit our product website.

***

[1]Mintel, 2015

[2]DVS® and FRESCO® are registered trademarks of Chr. Hansen A/S


科汉森是为食品、营养、制药和农业行业开发天然解决方案的一家全球领先的生物科学公司。我们为各种食品、糖果、饮料、膳食补充剂、动物饲料和植物保护开发和生产发酵剂、酶、益生菌和天然色素。我们的产品创新基于大约 40,000 株微生物菌株——我们喜欢称之为“有益菌群”。我们的解决方案帮助食品制造商实现以更少的资源生产更多的产品,同时也减少了化学添加剂和其他合成物添加剂的使用,这使得我们的产品与当今世界息息相关。可持续性是科汉森改善食物和健康的愿景不可分割的一部分。2019 年,科汉森被 Corporate Knights 评为全球最可持续发展的公司,这要归功于我们为可持续发展付出的巨大努力以及我们与客户建立的众多合作伙伴关系。145 年来,我们一直在不断地为我们的合作伙伴以及全球终端消费者创造价值。令我们感到自豪的是,每天有超过 10 亿人在消费含有我们天然成分的产品。科汉森成立于 1874 年,并已在哥本哈根证券交易所上市。

共享