Cultures/Enzymes - Articles - Page 5

More cheese, less carbon

Chr. Hansen's cheese coagulant is said to reduce carbon footprint

Chy-Max M can 'significantly' cut CO2 emissions, says the ingredient supplier.

June 28, 2013

Chr. Hansen calculates that if all cheese makers converted to using its Chy-Max M as their cheese coagulant, the result would be a total CO2 reduction of at least 1,250,000 tons of CO2, equaling the yearly greenhouse gas emissions from more than 83,000 Western European households.

Dairy ingredients

DuPont Nutrition & Health launches YO-MIX Greek

June 27, 2013

DuPont Nutrition & Health introduces YO-MIX Greek, a five-species yogurt culture blend.

Acquistions

DSM to acquire Fortitech to strengthen human nutrition business

November 8, 2012

Royal DSM, the global Life Sciences and Materials Sciences company, announced today that it has entered into a definitive agreement to acquire Fortitech, Inc. (Fortitech) in an all cash transaction for a total enterprise value of $634 million (about €495 million).

Supplier News

DSM to acquire Cargill’s cultures and enzymes business

October 26, 2012

Royal DSM announced today that it has reached agreement with Cargill to acquire its cultures and enzymes business.

Ingredients

DuPont’s new enzyme benefits UHT dairy with more eco-friendly solution

October 18, 2012

DuPont creates FoodPro Cleanline, an effective enzyme from the DuPont Danisco ingredient range that solves the age-old issue of fouling in UHT milk production.

Cultures and stabilizers in cultured dairy foods

When cultured dairy foods are manufactured correctly, they function properly as foods. They also deliver specific benefits, such as improving digestion.

Phillip S. Tong

September 10, 2012

In today’s world, where health and wellness takes center stage, the subject of functional cultured dairy foods typically are about consumption of the probiotic bacteria and their associated health benefits, such as improved immune function, improved digestive function and reduction of symptoms associated with irritable bowel syndrome.

Dairy research

Researchers find enzyme which has significant dairy processing applications

"If you seek to find what milk components do in the human intestine you need to study the intestinal bacteria that are influenced by human milk in the first place," says scientist.

August 24, 2012

Recently published work by researchers at the University of California, Davis examines the capability of bifidobacteria to help break down components of breast milk to help improve the overall health of infants.

The problem solvers: Cultures, Enzymes, Acidulants

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.

Cheese cultures: DuPont

May 15, 2012

Quark and other fresh cheese manufacturers can boost their capacity without increasing their milk consumption or investing in extra equipment with the Choozit Fresh starter cultures from DuPont.

Build a better dairy product

Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.

May 15, 2012

Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”