Chr. Hansen eXact NG Flavor+ culture for improved dairy flavour without gas production
Chr. Hansen has launched eXact NG Flavor+, a culture that gives a creamy and rich dairy flavour with increasing diacetyl production during shelf life - without gas production.
Production of traditional mesophilic fresh dairy products like sour cream, quark, buttermilk, fromage frais and cream cheese can be a compromise between optimal flavour development and a risk of CO2 development during distribution.
The culture, which is a blend of Lactobacillus species, shows an ability to improve the flavour profile during storage of fresh dairy products. While most fresh dairy products lose their flavour during the first 2-3 weeks of storage, products fermented with the culture experience an improved flavour that is maintained for longer by the diacetyl production during chill storage, which gives increased shelf life with high quality, according to the company.
The culture is designed to be added on top of the normal starter culture and has no effect on the acidification speed of the fermentation or the post acidification. As a result, the texture of the product is not influenced.
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