A new texturing culture for sour cream and creamy buttermilk
March 1, 2005
A new texturing culture for sour cream and creamy buttermilk creates opportunities in the dairy industry, where high-quality alternatives to currently used texturing cultures are paramount. New XT-313 is a phage-unrelated, texturing mesophilic culture. With this new strain, Chr. Hansen can now offer its customers an effective alternative in the event of phage attacks. Moreover, the need for strains with a high texturing ability is growing more than ever before, especially with regard to sour cream, where the demand for low-fat products is on the rise. The less fat the sour cream contains, the greater the texturing that can be handled by the culture.