Articles Tagged with ''fermented dairy products''

While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.

Processors of hard cheese and yogurt take note: Neolithic man figured out he could consume fermented milk without harm even if drinking milk caused him GI distress.

Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.

The new Terlotherm vertical scraped surface heat exchanger can handle various applications such as heating, cooling, pasteurization, crystallization and aseptic processing of dairy products in a small footprint.

Dale Baumgartner of Tillamook County Creamery Association talks about his career in cheesemaking.

Mark Newbold of Coach Farm Inc. talks about his career in cheesemaking.

Glass-free pH sensorsfrom Mettler-Toledo are being used to control cultivation of starter culture in fermentation reactors.

The consumer can find a wide range of textures in fermented milk products. From drinkable to spoonable to spreadable – these foods are expected to exhibit textures of semi-solid gels, viscous liquids or thin liquids, depending upon the specific product (for example, fermented milk beverage, stirred yogurt, quark, etc.) and consumer expectations.

Global sales of fermented dairy beverages have skyrocketed.