DPL 1000 is a direct-set freeze-dried culture for sour cream that, according to Danisco, decreases fermentation time, delivers good flavor and texture profiles and provides easy use and storage.
This "is a mighty big culture in a small bottle", said the company.
One of the main advantages of the culture, according to Dr Beth Jones, the product manager of fresh dairy cultures at Danisco, is its "exceptional speed", setting fermentation vats in 11 to 12 hours, while producing "a balanced flavor and texture profile" in the finished product.
As well as saving manufacturers time, Danisco believes that its latest offering will save them money as less ingredients are needed, while uniformity and consistency are achieved.
Moreover, DPL 1000 is freeze-dried and therefore does not require dry ice when being shipped. It can be transported using standard refrigeration or frozen storage - rather than -40C conditions - and, said Dansisco, uses less storage space than frozen pellets.
"It tolerates mild temperature fluctuations providing peace of mind during storage or handling disruptions," added the company.
Back in January, sour cream manufacturers trying to meet the challenge of making low-fat products, were offered a new culture from Chr Hansen, which was aimed at bringing back the mouth feel and viscocity that may disappear in sour cream and buttermilk when fat is removed.
XT-313 is a phage-unrelated, texturing mesophilic culture that the Danish firm believes improves texturing more, the less fat the sour cream or buttermilk contains.
The refrigerated cultured dairy products category is poised for unprecedented growth as a result of a variety of marketplace factors, according to a study published last month by Packaged Facts.
The research cited dairy's "healthful halo" and growth in the Hispanic population, "an ethnic segment that views cultured dairy products as staples in their daily diet and in meal preparation", as reasons for retail sales last year of around $8 billion.