Archives for February 17, 2009

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Chr Hansen makes new culture blends for mozzarella

By Jess Halliday

Chr Hansen has developed a new collection of freeze-dried cultures for use in pasta filata cheeses like mozzarella and provolone, which are billed as bringing cost savings to cheese makers and optimising consistency between vats.

Consumers going off probiotic cheese

By Shane Starling

Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have won little favor, according to Euromonitor research.