New launches of semi-hard and hard cheese continue to grow and come primarily from Europe.

1. CHOOZIT® CLASSIC 800 for buttery
flavor in semi-hard cheeses
Mette Winther Børsting
Cheese Application Specialist

2. New launches of semi-hard and hard cheese continue to
grow and come primarily from Europe
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Global semi-hard and hard cheese launches recorded a CAGR of 18% over
the past 5 years, outperforming the dairy category CAGR of 13.6%.
Europe, with more than 50% share of global launches, is the top region for
semi-hard and hard cheese launches
Source: Innova 2015
Traditional positioning
has increased for launches
between 2014-15,
indicating the importance of
traditional/good cheese
flavour
Top 5 positionings for semi-hard and hard cheese, H1 2015 Global

3. Flavour is the most important factor for consumers in the
UK and DE, when buying cheese
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Source: Innova 2015

4. 4
Semi hard cheese technology
 Worldwide around 3.2 Mio tons per year - 21% of total world cheese production
 Batch process with low flexibility – cheese vats up to 30.000 L, up to 6 filling
rounds per day – bottleneck often at pressing and brining system
 Profitability of such a plant is linked with tight process control = acidification
speed is a must
 Cheese flavour development and eye formation are also important culture
factors

5. 5
Semi hard cheese technology
Technical Targets
Charts extracted from TETRA PAK
Dairy Processing Handbook
Curd pH = 5.60 +/- 0.10
5 hours
Temperature 35 - 40°C
Milk pH= 6.40 +/- 0.10
3 hours
Temperature 36 to 40°C
Curd pH = 5.80 +/- 0.10
4 hours
Temperature 36 - 40°C

6. CHOOZIT® Classic 800
Our growing understanding in the field of culture strain
identification has enabled us to select the optimized cultures in
the CHOOZIT® Classic range to define the acidification
performance, texture, flavor and eye formation in semi-hard
cheese
Within the correct ripening conditions, CHOOZIT® Classic 800
can produce either a young, fresh and creamy flavored semi-hard
cheese, or a more mature, sweet, nutty cheese, depending on
your market needs
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7. 7
CHOOZIT® Classic 800

8. CHOOZIT® CLASSIC 800 series
Bacteriophage alternatives
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CHOOZIT®
Classic 810
CHOOZIT®
Classic 811
CHOOZIT®
Classic 810
CHOOZIT®
Classic 811

9. Taste our Gouda cheese, 10 weeks old
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pH 24 after brine 5.39
Fat 26.94 %
Dry matter 55.95 %
Fat in dry matter 48.15 %
Salt 1.97 %
Cheese composition

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