DuPont N&H team in South America launched a combination of new strains to produce fermented milk. Credit: DuPont Nutrition & Health.

DuPont’s nutrition and health (N&H) business has launched DuPont Danisco Lactobacillus Plus fermented milk to the South American market.

The milk features a combination of L paracasei, helveticus and acidophilus bacteria, which were developed to facilitate and optimise production while promoting a balance between flavour and acidity. It has a rapid fermentation process that maintains the high-quality standard of the fermented milk and reduces risks of contamination.

DuPont’s N&H dairy technical specialist Marcellus Carvalho said: “The taste of fermented milk with Lactobacillus Plus is excellent.

“It offers great practicality during manipulation with a fast fermentation and low post-acidification.”

“It is a product with a superior performance to those currently found in the market, offering great practicality during manipulation with a fast fermentation and low post-acidification.”

Produced in a freeze-dried format, DuPont Danisco Lactobacillus Plus does not require refrigeration during transportation, reducing the logistics cost.

It also enables lower energy expenditure throughout the value chain, including in the storage of crops.

DuPont’s N&H dairy cultures manager Adriana Apuzzo said: “This launch is yet another sustainable innovation within our range of dairy cultures, associated with the constant technical service of our dairy experts who support our customers in the development of new products.”