Items Tagged with 'enzymes'

ARTICLES

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.
Boisseau 200
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?
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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. 


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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.
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