Fresh cheese cultures are essential for achieving products with a clean taste, smooth texture, and consistent quality. The eXact® range, including dedicated solutions such as eXact® DVSCHN 19, has been specifically developed for high-protein and no-added-salt products, where fermentation control is critical. These cultures enable producers to obtain authentic, safe, and stable fresh cheeses, with improved process efficiency and higher yield.

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Features

  • Starter cultures designed for fresh, unripened cheeses;
  • Ensure rapid and robust acidification, with precise pH control;
  • Develop a clean, authentic taste, without bitter or off-notes;
  • Consistent performance across a wide range of fermentation temperatures;
  • Designed for no-added-salt products, with a balanced nutritional profile;
  • Phage-robust cultures when used according to phage management guidelines;
  • Suitable for optimizing process times and microbiological stability.

Advantages

  • Yield increase of approximately 2–4%, through improved protein and water retention;
  • Reduced formulation costs and higher production efficiency;
  • Full control over fermentation, with batch-to-batch reproducibility;
  • Consistent taste profiles adapted to local and international markets;
  • Ability to develop clean, simple, and natural products without compromising quality;
  • Supports positioning as a healthy and safe product.

Applicability

  • Tvorog (traditional fresh cheese);
  • Quark-type fresh cheese;
  • Fromage frais / fromage blanc;
  • High-protein fresh cheese products;
  • Plain products without flavoring, or bases for products with added ingredients;
  • Applications focused on healthy products, protein snacks, and low-sugar innovations.