Not only do cultures and enzymes impart unique product characteristics, but they also offer solutions for increased shelf stability and production efficiency.
Today’s dairy processors have to cater to a group of consumers who want it all, from reduced-sugar and lactose-free products to long shelf lives and clean labels. So how could they create dairy offerings that meet so many different needs?
Enter cultures and enzymes, dairy production staples that have long been used for fermentation and preservation — and to create a given product’s unique attributes such as mouthfeel and flavor. They also can be key to satisfying new consumer demands.