Cultures/Enzymes - Articles - Page 4

Ingredion has ingredients for processed, analog cheeses

January 16, 2014

Ingredion offers a range of cost-effective, highly functional ingredient solutions for processed and analog cheese that enables manufacturers to formulate affordable products without compromising the eating quality.

Reduce sodium levels with ingredient from Nu-Tek

January 15, 2014

A unique product utilizing patented single-crystal processing technology is available from Nu-Tek Food Science.

Amerilac carries Sacco starter cultures

January 15, 2014

Amerilac offers cultures from Sacco, a common product sold in America.

DSM offers cultures for cottage cheese production

January 14, 2014

Two new cheese culture ranges for cottage cheese applications are available from DSM Food Specialties.

DuPont cheese cultures control post-acidificaiton in white cheeses

January 14, 2014

DuPont selects single culture strains to control post-acidification across the spectrum of white cheeses, allowing manufacturers to optimize their cost-in-use without compromising on taste.

Enyzmes

Biocatalysts’ new Promod enzymes used to decrease bitterness in whey protein hydrolysates

December 4, 2013

Promod 782MDP is a new Biocatalysts’ enzyme used to decrease bitterness in whey protein hydrolysates.

Ingredients

Biocatalysts reduce bitterness in enzyme modified cheese applications

November 6, 2013

Biocatalysts latest product addition reduces bitterness in enzyme modified cheese applications.

Ingredients

DSM launches new cheese culture ranges for cottage cheese

November 1, 2013

DSM announced launch of two new cheese culture ranges for cottage cheese applications.

Dairy ingredients

DuPont introduces a new generation of protective dairy cultures

Holdbac YM Plus controls a wider range of difficult fungal contaminants.

October 28, 2013

By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, DuPont's Holdbac YM Plus is designed to meet the specific needs of dairy manufacturers.

Dairy innovations

Dairy and cultures make a powerful beverage duo

Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.

Sharon Gerdes

August 18, 2013

Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.