White brined cheese

How can you maintain a delicious clean, taste and consistent texture in white brined cheese like Feta – all while maximizing shelf life and minimizing food waste? It’s not easy, but now our experts will help you achieve it with our family of cultures, coagulants, lipases and bioprotective cultures.

It all starts with taste – where our Delvo®Cheese cultures and enzymes bring delicious flavor to your cheese, from mild and clean to pungent and acidic. Furthermore, these cultures can deliver a texture from creamy, to compact, to crumbly. This can be achieved with consistent pH and no post-acidification, while these cultures also reduce bitterness – and can even help to improve texture.

You can also choose our Delvo®Guard bioprotective cultures to extend the shelf life of white brined cheese by up to 30% with no impact on taste or texture. We recently added two new cultures to this family that help you balance shelf life against yeast and mold – retaining the same taste and texture even more effectively.

And if you want to achieve even more consistent production, you can use our phage- robust cultures; and even complement this with our coagulants for improved production consistency. Meanwhile, our Accelerzyme™ CPG enzyme avoids bitter notes in your white brined cheese. Ultimately? We know that producing a winning white brined cheese is a balancing act – but with our total solution you really can enjoy it all.