Cultures/Enzymes - Articles - Page 3

Meet the cultures that make yogurt drinkable

Younger consumers have different perspectives about food. They seek foods that are healthy, convenient, clean label and tasty. Drinkable yogurt can fit all those needs.

Kimberly Decker

June 7, 2017

For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.

DuPont Nutrition & Health's two new cheese cultures for use in soft-ripened cheese making

December 28, 2016

These DuPont Danisco Choozit brand cheese cultures, Choozit ST 20 and Choozit PC Fast, are specifically designed to optimize production and consistently produce high-quality soft-ripened cheese, according to the company.

DSM's cultures to reduce cheese ripening time

December 21, 2016

DSM extended its range of continental cheese solutions to enable cheesemakers to achieve a more sustainable cheese production.

The Ingredient House & Soyuzsnab’s freeze-dried starter, probiotic and protective cultures

December 19, 2016

The Ingredient House & Soyuzsnab’s new novel range of AiBi freeze-dried starter, probiotic and protective cultures are for use with fresh fermented dairy products.

Enzymes and cultures are dairy foods' great warriors

Enzymes help to optimize the manufacturing process and minimize cheese waste. Cultures allow dairy producers to improve yields and get more out of their milk.

Kimberly Decker

June 7, 2016

With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste.

New cultures include customizable options for yogurt

December 17, 2015

DSM’s Greek Legends is a range of customizable yogurt cultures for creating dairy products, such as Greek yogurt and other indulgent, thick and creamy dairy desserts.

DSM's solution of cultures and enzymes for Continental cheeses

August 19, 2015

DSM developed a total solution for Continental cheese that consists of a range of Delvo Cheese CT cultures

Chr. Hansen has 3 new ripening cultures

January 17, 2014

Three new DVS full flavor ripening cultures from Chr. Hansen are enabling cheese makers to offer well-defined and consistent flavor, a pleasant texture and an appealing appearance.

Anti-caking system from Allied Blending is allergen-free

January 17, 2014

The Flow Lite anti-caking system from Allied Blending contains no allergens or taste, produces minimal dusting, and provides excellent flowability for maximum production line speeds.