DuPont research has created a rare opportunity for quark and other fresh cheese manufacturers to boost their capacity without increasing their milk consumption or investing in extra equipment.
Flavorpro Umami is a microbial enzyme recently launched by Biocatalysts Ltd. It has been specifically designed for use in the manufacture of EMCs where a strong, mature, savoury flavour is required.
Swiss cheese makers must ensure fast and controlled eye formation (formation of holes) in cheese types such as Maasdammer and Emmenthal. On top of this technological request, consumers prefer a distinctive nutty flavor together with a light sweet mouthfeel. To respond to these trends, Chr. Hansen now introduces the new propionic (organic acid) culture OpenITTM PS-60.
International Dairy Ingredients released cheasing’up, which avoids the processing of by-products and reduces the number of manufacturing steps (no curd cutting, draining or brining).
Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.
Marina Mayer Executive EditorIt used to be that consumers would go out to eat to obtain the cheese-flavored spark in their meal. Whether it be spicy shredded Mozzarella over a
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.
RSS