Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was âdesigned to offer added control without a compromise to authentic functionalityâ, the companyâs pasta filata commercial development manager, Tony Salvador, tells FoodNavigator.
Read more about it via https://www.foodnavigator.com/Article/2020/09/01/New-culture-for-pizza-cheese-reduces-degree-of-browning-by-up-to-100?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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