Yoghurt-type products are perennial favourites in the Middle East, and have a place in the traditional diet. According to Chr Hansen, between 10 and 15 per cent of the world’s yoghurt production takes place in Middle Eastern countries.
Jogvan Houmann, business manager for dairy, told FoodNavigator.com that consumers in that market prefer a creamy mouthfeel, but a slightly acid taste.
The new culture, called YF-M830, is also geared towards healthier products. Houmann said that the thick and creamy texture provided by the culture makes it easier to reduce fat content, while maintaining the mouthfeel.
Technical aspects
The new culture is geared towards improving quality throughout the shelf-life, as well and may even serve to extend it over a longer period.
“In addition to providing fast acidification, YF-M830 has a low post acidification,” said Houmann.
Post acidification is the production of acid during fermentation and storage.
The new addition falls within Chr Hansen’s Direct Vat Set (DVS) family of cultures, which are designed to replace traditional starter cultures. This removes the need for the yoghurt producer to make their own starter culture first, so they can focus on the end product.
DVS cultures are freeze dried and come in 1000U packing, which makes for easy transportation – especially in warm parts of the world, as the Middle East tends to be.
YF-M830 is added directly to the process milk, and is said to provide consistent quality. This means there is less waste, and Houmann said the yoghurt producers can realise cost savings.