eXact NG Flavor + brings out texture and flavour of dairy

CHR. Hansen has released a new culture that enhances the taste and texture of fresh dairy without causing gas development during flavour production.

A blend of Lactobacillus species, the eXact (R) NG Flavor + phage robust adjunct culture increases fat perception of dairy products and maintains good flavour through longer shelf life.

Unlike most fresh dairy products that lose their flavour during the first two or three weeks of storage, those fermented with eXact NG Flavor + develop better taste maintained longer by diacetyl production during chill storage, resulting in longer and high-quality shelf life. 

(Photo courtesy of Chr. Hansen)

Traditional starter cultures with Leuconostoc used for producing mesophilic fresh dairy products such as sour cream, quark, buttermilk, fromage frais (low-fat curd cheese), and cream cheese cause gas development during flavour production and present the risk of blowing cups or bottles.

“In mesophilic fresh dairy application, flavour development and gas development during production and distribution are usually linked. The eXact NG Flavor + breaks that link,” explains Lasse Vigel Joergensen, Chr. Hansen Global Marketing manager.

Tests of fermented milks produced with eXact NG Flavor + showed improved fat perception. “Samples with 1.5% fat were perceived to contain 2.5% fat-a 67% increase in fat perception,” Joergensen said.

The eXact NG Flavor + is designed to be added on top of the normal starter culture. It has no effect on the acidification speed of the fermentation or the post acidification, which means no impact on the texture of the product. According to Joergensen, dairy produced with eXact NG Flavor + appear to be shiny and glossy.

With this product, manufacturers can meet consumer demand for dairy products with natural ingredients.