Home > News Archive > August 2001

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Bio-Carna® meat cultures
by Egon Skovmose on Wednesday, August 22, 2001

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Danisco Cultor offers starter cultures for the meat industry under the registered trademark of BioCarna®. The Bio-Carna® range comprises acidifying cultures, flavour forming cultures and protective cultures, which improve the shelf life of the products. BioCarna® cultures can be used for all types of meat products like for example sliceable or spreadable raw sausage, such as German Teewurst or Spanish Sobrasada. BioCarna® can also be used for cured products such as raw and cooked ham, bacon or sau-sages with different casing sizes, such as small Fuet or large Salami. The Bio-Carna® program is extended constantly so that microbiological and technological developments of starter cultures can be made at the disposal of our customers.

More information is available in the Application Guide - Acrobat Reader (free) required

For questions or comments, contact Danlac.

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Cultured Butter Making.
by Egon Skovmose on Friday, August 17, 2001

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Some migh wonder what the difference between North America and Europe is when it comes to how certain dairy products are consumed.

Take butter for instance. While most people in the Scandinavian countries consume cultured butter, North Americans consume mainly "sweet" butter.

After separating milk into cream and skim milk, cultured butter is produced by choosing different temperature combinations, depending on if we make "summer" or "winter" butter. Cream is cultures overnight, before turned into butter the next day. Different temperature combinations are necessary as the hardness of butter varies during the year depending on the how the animals are fed.

The temperature combination will help butter viscosity, allowing people to spread the butter taken directly out of a cool room, or fridge.

There seems to be a trend though for taking a look at how we can consume more healthy bacteria. Health educators are examining ways we can consume more cultured butter instead of only sweet butter. It is Body Ecology consumers that are starting to notice the benefit of consuming healthy bacteria, such as those found in cultured butter.

As consumers like to consume more cultured products why not also cultured butter, just like yoghurt, kefir, sour cream, cottage cheese & cream cheese. We know that they supply our body with healthy bacteria and can help prevent harmful bacteria from forming plus it add to better nutritional habits.

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