Danisco launches CHOOZIT™ SU CASU, a culture approved for cheese
Published: April 3, 2007
Source : Danisco A/S
Isolated from a large variety of sheep milk, whey (‘scotta’ in Italian) and pecorino cheese by Danisco experts, CHOOZIT™ SU CASU has been officially accredited and recognised fit for the production of Pecorino Sardo by the Consortium for DOP* Pecorino Sardo Protection.
With one of the most comprehensive range of ripening and lactic cultures for cheeses, Danisco assesses its role in maintaining a high level of biodiversity as well as promoting the artisan characteristics of traditional Italian cheeses.
After numerous microbial analysis made in collaboration with Prof. Deiana of the Department of Microbiology, University of Sassari and many trials using traditional processes, physical, chemical and sensorial evaluations resulted in the official Consortium approval of CHOOZIT™ SU CASU for the production of DOP Pecorino Sardo.
CHOOZIT™ SU CASU is a blend of lactic acid bacteria that can be used for manufacturing both variety of Pecorino Sardo:
• Mild Pecorino, a soft to semi-hard cheese with a compact texture and a ripening time of 20 to 60 days;
• Mature Pecorino, a hard cheese mostly used grated with a minimum 4-month ripening.
It was also successfully applied in the manufacture of other hard and semi-hard cheeses using sheep, goat, cow or mixed milks.
Italy accounts for about a fifth of all the DOP products in Europe.
* DOP stands for ‘Denominazione d’Origine Protetta’ and is guaranteed by the European Union.
CHOOZIT™ is a registered trademark of Danisco A/S.
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