cultures and enzymes - Page 1

Items Tagged with 'cultures and enzymes '

ARTICLES

Strategy Guide | Always Something to Learn about Cheese, Glorious Cheese

September 8, 2025

Welcome to Dairy Food’s inaugural Cheese Market Strategy Guide centered on Cheese, Glorious Cheese.

Cultures and enzymes facilitate distinctive cheese flavors

Accelerating the acidification of cheese by using the right cultures.

Barbara Harfmann

June 23, 2023

Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese.

Ingredient suppliers highlight the latest solutions for cheesemaking

January 19, 2023

New ingredients from Bell, Cargill, Enzyme Development Corp., and more!

New cultures extend shelf life naturally and ferment faster

December 11, 2017

Starter cultures offer fast fermentation time; Bioprotective cultures increase shelf life naturally; Plus More!

DSM's solution of cultures and enzymes for Continental cheeses

August 19, 2015

DSM developed a total solution for Continental cheese that consists of a range of Delvo Cheese CT cultures

Cultures and enzymes can increase yields

Kimberly Decker

June 9, 2014

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.

Ingredients

DSM launches new cheese culture ranges for cottage cheese

November 1, 2013

DSM announced launch of two new cheese culture ranges for cottage cheese applications.

A cultures and enzymes Q&A

Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors, textures and products.

Kimberly Decker

June 14, 2013

Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors, textures and products. Here’s the latest about cultures, including the emerging “workhorse” of bacteria and how to maximize phage robustness (while minimizing sensitivity).

New cultures ensure the quality of your mozzarella cheese

May 28, 2013

Chr. Hansen introduces the next generation of its popular STI™ cheese cultures — the most dependable solution for mozzarella and other pasta filata type cheeses on the market.

Supplier News

DSM to acquire Cargill’s cultures and enzymes business

October 26, 2012

Royal DSM announced today that it has reached agreement with Cargill to acquire its cultures and enzymes business.

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.