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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.
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).
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.
