cultures - Page 1 | Dairy Foods

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.

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.

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!

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

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.

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

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?

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.

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.

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.

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

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.

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.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

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