• 2008-01-20

    Chr-Hansen科汉森公司News:低脂乳制品的新型发酵剂 - [奶酪]

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    Powerful new tool for low fat dairy products

    19-11-07

    译者:童梦

    Chr. Hansen launches a new dairy culture that provides more mouth feel in low fat cultured milks, shortens fermentation time and meets a rising demand for clean label products.

    为了满足低脂乳制品市场的发展,科汉森推出一种新型乳品发酵剂,该发酵剂能够改善低脂乳制品的口感,并缩短发酵时间。

    This new culture, named XPL-1, is the latest product within the eXact®Plus culture range for sour cream, kefirs and other cultured milks.

    这种新型发酵剂被命名为XPL-1,是eXact®Plus系列的最新产品,用于制作酸奶油、克菲尔及其他发酵乳。

    According to official statistics the world market for fermented milk, including yoghurt, shows average annual growth rates of 2-6% and amounts to an annual production of around 20 million tons. It is estimated that cultured milks such as sour cream, kefir and others constitute 30% of the total market.

    根据官方统计数字,全球发酵乳(包括酸奶)市场以平均每年2-6%的增长率发展,年均生产量达2000万吨。估计酸奶油、克菲尔等这类产品占有总市场约30%的份额。

    The XPL-1 culture fits very well with the global health trend and rising demand from consumers for light products without compromise on taste and feel.

    XPL-1发酵剂满足了目前全球健康消费的趋势,人们更加偏好低脂产品,然而却不希望以降低口感和味道为代价。

    “When we develop new dairy cultures we think of features that are advantageous for our customers as well as for the global consumers, and I am proud to say that our new XPL-1 culture has a lot to offer, “says Karoline Kjaerulff, Marketing Manager, eXact range, Chr. Hansen

    More mouth feel, less melting

    The eXact®Plus range improves mouth feel with 25% and gel firmness with as much as 40%. For the consumers this means a product that is low fat but still very creamy and with a full-bodied ta.ste. The high gel firmness ensures that e.g. sour cream toppings on cake will keep its shape.

    eXact®Plus系列的发酵剂能够改善口感25%,提高凝乳的硬度40%。这意味着低脂乳制品也可以具有浓稠的质地和醇厚的口感,而硬度的提高则使得酸奶油在浇到蛋糕上之后仍然可以保持原有形状。

    Global dairy producers get the advantage of an approximately three hour shorter fermentation time in production. Furthermore they can reduce or avoid additives like stabilizers and market their product with the desired clean label.

    这种新型发酵剂更是将生产周期缩短了近三个小时,从而给生产商带来了好处。此外,还减少或避免了对稳定剂的需求,因此提高了产品档次。

    “US, Eastern Europe and Russia are some of our most important markets for the XPL-1 culture as the consumption of cultured milks is quite high in these areas. We launch first in Russia and move on from there, and we have high expectations for growth,” concludes Karoline Kjaerulff.

    俄罗斯和东欧地区发酵乳的消费量相当大,因此也是这种新型发酵剂目前最重要的市场,但很快就将推向更广阔的国际市场。

    The new XPL-1 culture comes in the easy-to-use DVS® (Direct Vat Set) packaging invented by Chr. Hansen for consistency, control and convenience in dairy production. It is available in both frozen and freeze-dried versions and will be followed by a frozen XPL-2 for phage rotation by the end of this year.

    XPL-1发酵剂将采用直投式包装,使用简便,性能稳定。直投式发酵剂这项技术是由科汉森公司发明的。目前,科汉森公司提供冷冻和冻干两种形式的XPL-1发酵剂,并且将在2007末推出冷冻形式的XPL-2发酵剂以供轮换使用,避免噬菌体感染。

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