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New generation of cultures boosts flavor in fresh dairy

2015-03-13 10:30:15| Chemicals - Topix.net

Production of traditional mesophilic fresh dairy products like sour cream, quark, buttermilk, fromage frais and cream cheese is often a compromise between optimal flavor development and a risk of CO2 development during distribution. For traditional starter cultures containing e.g. Leuconostoc, flavor production is linked to gas development and the risk of blowing cups or bottles.

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Category:Chemicals

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