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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.
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.
Not only do cultures and enzymes impart unique product characteristics, but they also offer solutions for increased shelf stability and production efficiency.
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?
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 help to optimize the manufacturing process and minimize cheese waste. Cultures allow dairy producers to improve yields and get more out of their milk.
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.
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.