date:Sep 24, 2012
ays Jamila Bouanda, Marketing Manager, Cheese Cultures, Chr. Hansen.
The product consists of a blend of LD cultures and carefully selected O culture strains added with ST, LbH and LbP for enhancing the cheese maturity.
It is a very competitive solution due to the low inoculation rate and high activity of the culture, which accelerates the ripening process. Furthermore the cultures can be used at high scalding temperatures, Bouanda promises.
Belarus, Russia and Poland produce huge quantities o