5/29/2013

Makers of mozzarella, pizza cheese and provolone sometimes face slow-downs in production due to bacterial attack on the cultures involved. Chr. Hansen says it has developed new cultures that can boost productivity by ensuring consistency in cheese production. "We have applied the newest culture design principles and compounding technology to further increase culture resistance against harmful bacteriophages, and to reduce culture variation," said Ulf Mortensen, application manager of cheese innovation at Chr. Hansen.

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