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    Home » Keywords: » cultures

    Items Tagged with 'cultures'

    ARTICLES

    Yogurt

    Invest in the right cultures and enzymes for dairy products

    The optimal combinations of enzymes and cultures can enhance the taste, texture and quality of dairy products.
    Richard Mitchell
    June 1, 2022

    Enzymes and cultures are critical for helping to ensure dairy products have the most advantageous flavor and appearance while staying fresher longer. And demand for these ingredients is ballooning.


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    Royal DSM

    September’s additional offerings from suppliers to the dairy processing industry

    September 14, 2021

    New equipment and ingredients from Danfoss, Royal DSM, Elettric80, and more!


    Read More
    GettyImages-532867319.jpg

    Cultures and enzymes are the secret ingredients in dairy product development

    They work behind the scenes to aid in dairy product innovation and enhancement.
    kathie canning
    Kathie Canning
    June 1, 2021
    Cultures and enzymes are the “secret ingredients” behind many of consumers’ favorite dairy products. They can influence attributes ranging from taste and texture to mouthfeel and shelf life.
    Read More
    Cultures and enzymes are hard workers

    Cultures and enzymes are hard workers

    Not only do cultures and enzymes impart unique product characteristics, but they also offer solutions for increased shelf stability and production efficiency.
    anna boisseau
    Anna Boisseau
    June 1, 2020
    Today's dairy processors have to cater to a group of consumers who want it all, from reduced-sugar and lactose-free products to long shelf lives and clean labels. So how could they create dairy offerings that meet so many different needs?
    Read More
    Cultures and enzymes present an innovation opportunity for dairy processors

    Cultures and enzymes present an innovation opportunity for dairy processors

    Though not magical, cultures and enzymes can help dairy formulators transform today’s most pressing challenges into innovation opportunities.
    Kimberly Decker
    June 21, 2019
    Seen from a certain angle, any challenge can resemble an opportunity. And by that reckoning, contemporary dairy developers are living in a land of opportunity.
    Read More
    Enzymes and cultures are dairy foods' great warriors

    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. 


    Read More
    dupont holdbac feature

    Expert Solutions To Spoilage In Cheese and Mild Acidic Yogurt

    September 16, 2014

    HOLDBAC® YM-XP Protective cultures, from the DuPont™ Danisco® range, keep your mild products fresh while maintaining flavor.


    Read More
    Dairy products

    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.
    Read More
    Chr. Hansen now introduces the new propionic (organic acid) culture Open PS-60
    Cheese cultures

    New culture promotes faster eye formation, mild flavor

    February 14, 2012

    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.


    Read More

    Acidulants, Cultures and Enzymes: When the Minors are the Majors

    June 14, 2011
    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.
    Read More
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    Events

    June 12, 2023

    Membrane Technology Forum


    The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

    June 13, 2023

    Milk is More Than the Sum of its Parts

    Broadcasting live from Dairy Foods' Membrane Technology Forum: We continue to discover new things about milk and the dairy complex but we still have much to learn. This presentation will give you a fresh new look at milk and the latest research on new dairy derived ingredients.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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