High-protein dairy products are perfectly positioned to provide tasty solutions for the health conscious consumers.
This segment cover product types such as quark, fromage frais, petit suisse and fromage blanc. The EXACT® cultures recommended for these product types are characterized by flavor, texture, CO2 production and acidification speed.
The mesophilic flavor intensity is closely related to the level of diacetyl produced during fermentation. The choice of culture will depend very much on the final product type, the process and the preferred sensory properties.
Chr. Hansen recently launched EXACT® NG Flavor+, a new generation of cultures to boost flavor in Fresh Dairy (Chr Hansen Launches Cultures to Boost Flavor in Fresh Dairy). In mesophilic, fresh-dairy applications flavor development and gas production during production and distribution are usually linked. More flavor is linked to more gas production. EXACT® NG Flavor+ breaks this link by creating a creamy and rich dairy flavor without gas production.
To optimize your fresh cheese and quark production, you will need the right tools, competences and cultures. Chr. Hansen’s expert technical insight and culture solution can help you obtain a high-throughput and consistent production by faster fermentation, higher phage robustness, better culture rotation, higher yields and protein recovery in your product.