Enzymes and cultures are dairy foods' great warriors
Enzymes help to optimize the manufacturing process and minimize cheese waste. Cultures allow dairy producers to improve yields and get more out of their milk.
With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste.