Dairy Processing - November/December 2023 - 32

FORMULATIONS
fueling
innovation
Cultures and enzymes are catalysts for dairy product production.
by Donna Berry | donnaberry@dairy-food.com
M
ilk is unique in that it is readily converted to a variety
of foods through the use of minimal processing and
the addition of a few simple ingredients. In the case
of cheese and fermented dairy foods, such as kefir, sour cream
and yogurt, those ingredients include cultures and enzymes.
" Cultures and enzymes are biological catalysts for
dairy product production, " said Steve Funk, senior cheese
technologist, Nelson-Jameson, Marshfield, Wis. " These hardworking
elements work quietly behind the scenes.
" Dairy processors aim to strike a balance between tradition
and innovation. Consumers count on the availability of their
favorite dairy products, but they also want new flavors and
formats, " said Funk. " Cultures and enzymes keep consumers
happy by providing consistently produced dairy staples as well
as inventive products that introduce new tastes and textures.
They can also impact how well a cheese melts, browns or
blends, providing additional variety to culinary usages. "
UNDERSTANDING CULTURES
There are four primary categories of cultures used in the
production of cheese and fermented dairy foods. These are
lactic acid bacteria (LAB), which are often referred to as starter
cultures, along with adjunct cultures and probiotic cultures.
Unlike LAB and adjuncts, probiotics typically have
32 NOV-DEC 2023 | DAIRYPROCESSING.COM
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Dairy Processing - November/December 2023

Table of Contents for the Digital Edition of Dairy Processing - November/December 2023

Dairy Processing - November/December 2023 - Intro
Dairy Processing - November/December 2023 - 1
Dairy Processing - November/December 2023 - 2
Dairy Processing - November/December 2023 - 3
Dairy Processing - November/December 2023 - 4
Dairy Processing - November/December 2023 - 5
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