White cheese is commonly produced in Eastern Europe, the Balkans and the Middle East and consists of white brine curd cheeses, with feta possibly the best known globally.
These white cheeses have seen a rise in popularity as they fit well with trends for a healthier diet and lifestyle; they are high in protein, can be used in small portions as a table cheese, and combined with healthy foods, such as salads. They can also be consumed as small cubes or can be crumbled.
DSM says the white cheese cultures enable white cheese producers to extend shelf-life and reduce bitterness, whilst providing a good texture profile and the possibility to differentiate on flavor.
The range, consisting of coagulants, cultures, lipases and technical support, also enables a fast fermentation and accelerates ripening to increase production efficiency.
A process scan to optimize production is provided, as well as an approach for controlling phage during culture performance in cheese production.