Chr. Hansen develops culture that reduces browning of cheeses
While there is no real agreement on who was first to make flatbread with toppings, whoever it was deserves gratitude. People all over the world love pizza, and the ever-increasing demand is accelerating the production of pasta filata. Claimed to be the largest, fastest growing segment and most globally widespread cheese type, pasta filata accounts for around 25% of cheese produced globally.
Currently in the pizza market, there is a distinct consumer trend towards whiter looking (less burned) pizza. Tony Salvador, commercial development manager, pasta filata at Chr. Hansen, said his company is focused on addressing customer needs with practical solutions.
As a result, Chr. Hansen has developed the F-DVS Pure Appeal culture that is designed to help pasta filata makers produce mozzarella type cheeses — and regional variants such as provolone, kashkaval, oaxaca and many more — with a tailored level of browning when the cheese is baked on top of pizza.
“Pizzerias pride themselves on expedient service with intent to deliver pizza to their customers from point-of-sale to consumption as fast as possible. Having predictable cheese performance, and appearance, is critical and oftentimes out of their control — especially ‘browning’,” Salvador said. “One key reason is the need to optimise pizza baking time for faster delivery, hence increased oven temperature, which ‘burns’ the cheese.”
The F-DVS Pure Appeal culture is designed to reduce the degree of browning by up to 100% and enables pizzamakers to achieve predictable appearance every time. At the same time, the solution helps protect the cheese from yeast and mould spoilage throughout the supply chain.
As the global demand for pizza continues to rise, the ability to control browning and quality becomes more important. The new culture from Chr. Hansen is designed to help meet these demands while also meeting consumer expectations for natural ingredients and sustainability.
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