Cultures, enzymes, and acidulants solve problems for dairy processors. They use these ingredients to shape dairy products into a nearly infinite variety of flavors and textures.
June 7, 2012
Dairy Foods: Tell us about your newest culture systems. What are their properties and benefits?Curic-Bawden: Our latest yogurt cultures are focused on improving the quality of nonfat and low-fat yogurts. They provide extra-high viscosity, a good “thickness” of mouthfeel, a high level of smoothness, high gel firmness and an improved creaminess.
Though considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist.