Cultured dairy is a dynamic segment these days, with everything from probiotic smoothies to artisanal cheeses, fermented milks and all manner of yogurts in the spotlight.
But while it’s the finished products that get the attention, it’s the backstage crew — dairy culture and enzyme systems — that deserve the credit. Indeed, the strains and systems coming online these days are “smarter” than ever. Working effectively with them requires formulation and processing “smarts” of your own. Industry experts update us about the whats, wheres and hows of today’s culture systems.