Research centers from all over are developing innovative application projects and new technologies that help us to better understand complex dairy products.
Innovation is a major driving force in the dairy industry. From new product development to improved testing methods, the industry is constantly working to develop technologies that allow us to create uniquely delicious products that exceed consumer expectations.
Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.
To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.
By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.
Overall, Americans do not suffer from nutrition deficiencies. But cheesemakers might find opportunities in niche markets. Certain bioactive peptides have potential benefits. They are worth watching.
Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.
It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.