Cheese
Introduction
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Cheese was likely discovered by accident as a conservation method for fresh milk. During storage and transport of milk in a cow’s stomach, the existing rennet, the warmth of the sun and agitation of the cow’s stomach turned the milk into curds and whey. The first written account of cheese dates back about 3000 years. Over the centuries, this dairy product has evolved into hundreds of different types and varieties. Although most cheese is made from cow’s milk, also sheep’s and goat’s milk are processed into cheese on a wide scale industrial basis. Additionally, there are local varieties made from other types of milk. The flavour and texture of cheese depends on the type of milk used. In order to achieve the desired finished product, crucial factors include processing, ingredients applied and storage methods. Internationally, cheese is divided into the following categories: Hard cheese
High cooking temperature, moisture < 40% Semi hard cheese
Medium cooking temperature, moisture 40%-45% Soft cheese
Low cooking temperature, moisture ≥ 45% Fresh cheese
No or low cooking temperature, moisture ≥ 60% CulturesWhether you want to be in the market for acidifying, gas forming, flavour enhancing or ripening accelerating cultures, CSK has a wide portfolio of cultures to help you to differentiate in a competitive cheese market. CSK has been involved in numerous successful cheese introductions.
CSK food enrichment started to supply concentrated lactic acid cultures to cheese makers 30 years ago. We offer a full range of cultures specially developed for the cheese market. All our concentrated cultures are marketed under the name Ceska®-star1. For decades these concentrates have been applied for their outstanding properties, such as rapid and stable acidification, flavour development and phage resistance. We supply cultures for bulk starter technology application as well as direct application in the cheese vat (DVI). Our cultures are frozen concentrates of mixed strain, single strain, mixed single strains or mixtures of these.
Mesophilic culturesOur mesophilic cultures are undefined blended cultures. In the past, we isolated these cultures from daily dairy operations. These cultures have an natural resistance to bacteriophages. We recommend using our most resistant cultures when bulk starter production is not optimal (by prevention against bacteriophages). Alternative use is still possible in order to lower the risk of bacteriophages; most Ceska®-star cultures are not phage-related. Choosing the right culture partly depends on the desired acidification rate, phage resistance and of course the desired flavour development in the finished product.
Our mesophilic cultures:
Mesophilic-thermophilic culturesCSK has developed a range of cultures for immediate application in the cheese vat that are based on blends of mesophilic and thermophilic strains. Although the cultures are highly phage resistant, CSK offers an extensive rotation programme for application from farmhouse cheese to industrial Gouda, Edam, Maasdam, Tilsit, Camembert, Brie, Cheddar, Feta, etc. Thermophilic culturesCSK offers a range of Streptococci and Lactobacilli for application in the types of cheese that need a higher cooking temperature, such as Cheddar, Emmental, Grana and Cantal but also Mozzarella, Brie and Camembert.
Health PlusTM Dairy Safe™Several years ago, CSK developed a number of cultures with bio protective functions to prevent defects like butyric acid fermentation in cheese. The Dairy SafeTM-concept is very suitable for production of cheeses where the growth of Clostridium tyrobutiricum must be prevented in order to prevent butyric acid fermentation. Flavour Wheel™To answer the increasing demand for new cheese flavours CSK has developed the Flavour Wheel™ concept. A culture collection that provides a range of flavours such as fruity, nutty, malty, sulphury and sweet . Next to this CSK is developing cheese with combinations of these flavours. The most renowned example is Maasdammer cheese, a Gouda cheese with an Emmental cheese flavour profile. But one could also think of cheese with a farmhouse flavour or an Italian (Parmesan aroma). Our broad trial program and a vast number of prototypes facilitates your process of choices. The Flavour Wheel can accelerate your product development. Opti Strain™
During the cheese making process we are often confronted with deviations in taste texture or ripening. Therefore CSK has a vast range of cultures available that contributes positively to an improved end result of your production process. In our Opti StrainTM range you will find cultures that can help you to prevent bitterness, improve your texture, improve gas production and accelerate ripening. Consultancy
Our experts can provide you with further advice on the use of our culture concepts in your company, and coorperate with you to optimise your process, improve your product, develop new products and protect again bacteriophages. This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses. 1 If you would like more information about Ceska®-star cultures, ask for our folder with product details.
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