DEMAND for cheese is growing worldwide. Whilst dairy product consumption in developed countries is forecast to increase only modestly, cheese will be the exception. In emerging economies, the consumption of all products increases vigorously at around 30% per year since 2008-20101. “New packaging technology, more convenience and possible substitutability with meats [will help boost] cheese consumption,” noted a recent OSEC-FAO report.
New life to cottage cheese
Dairies all over the world are continuously looking for means to make their production more cost-effective whilst preserving or even improving the taste of their products. This is even truer in many parts of the Middle East and
Danish food ingredients company Chr. Hansen’s new Fresco 3000 culture program for cottage cheese comes with an attractive promise: Make more cheese from the same milk and make it even better than before. The series is designed to provide a cheese yield increase of 2 to 5 per cent for cottage cheese manufacturers. “For any dairy with a sizeable cottage cheese production this yield gain represents a considerable economic upside,” said Theis Bacher, marketing manager, Cheese Cultures.
Over the past decade, Chr. Hansen’s Fresco series has sparked the international conversion from bulk starter production of cottage cheese to direct-to-the-vat technology. More than half of the world’s 600,000 tons of cottage cheese is made with a direct-to-the-vat concept. In particular, the programme has had a breakthrough in
“The opportunity to reduce production costs together with improved cheese quality and more robustness against phage attacks gives us reason to believe that we can increase the market potential for cultures in the cottage cheese market. The phage robustness that comes with the new blending concepts behind the Fresco 3000 series provides greater dependability than ever before. Dependability that provides improved product quality and hopefully, a better night’s sleep,” Mr Bacher explained.
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