Chr. Hansen launches a new coagulant CHY-MAX Special that eliminates undesired bitter notes developing throughout shelf life in soft cheeses.
The market challenge The rich flavor and delicious texture of cheeses, like Brie and Camembert, have paved the way for soft cheeses into the hearts of consumers all over the world.
Today, soft cheese producers are faced with two main challenges – namely the texture and flavor of the cheese that are likely to change significantly during shelf life.
This undesired process occurs as proteins break down into peptide fractions, which ultimately can lead to an increased amount of bitterness, a runny texture or the unpleasant smell of ammonia.
“This is not only disappointing to the consumer enjoying a sandwich or cheese platter, but also a major issue for producers who have to deal with products being sold at a discounted price or being returned from the retail chain”, explains Michael Fooken Jensen, global marketing manager.
The coagulant has a stable ripening profile, making extended shelf life possible.
