DuPont Nutrition and Health has revealed its new yogurt starter culture, Yo-Mix M11, to offer a new solution to texture and mouthfeel issues faced by yogurt manufacturers.
The new starter culture creates a consistent, creamy texture by allowing for a longer brewing time in the fermentation tank before the cooling process begins. This preserves texture and allows for a more flexible approach to yogurt processing.
The ingredient will also allow for excellent post-acidification control, DuPont says. Yo-Mix M11 is well suited to manufacturers based in countries where the temperatures naturally fluctuate.
Budhy Gautama, sales leader for DuPont Nutrition and Health Indonesia, said: “Many countries in ASEAN face cold-chain logistical challenges.
“Yo-Mix M11 is the perfect starter culture for our region because it performs well even under fluctuating temperature that can occur over the sheer distances food products have to travel.”
Featuring a blend of selected strains, Yo-Mix M11 includes Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus for direct vat inoculation of manufacturing milk to retain the creamy texture for final yogurt products. This combination of bacterial strains has been selected to address customers’ specific needs in terms of acidification, texture and taste.
The release of Yo-Mix M11 coincides with that of a study conducted by DuPont which reveals a growth in consumers reaching for more savoury snacking options such as yogurts. The new starter culture will aid manufacturers in expanding their yogurt lines to appeal to this growing target market.
© FoodBev Media Ltd 2019