Dairy Processing - November/December 2023 - 33

little or no impact on taste or texture. They are live
microorganisms, which when administered in adequate
amounts, confer a health benefit on the host. Suppliers
typically market individual probiotic strains that
have been shown to exert specific health benefits in
clinical trials.
Lactobacillus rhamnosus (LGG) is the world's most
documented probiotic strain, for example. Marketed
worldwide since 1990, Chr. Hansen Inc., Milwaukee,
Wis., supplies it as an ingredient for food and dietary
supplements. It has been extensively studied across various
health areas, and has been described in more than 250
publications of human studies.
Numerous meta-analyses have shown that probiotic
cultures, as a class, are beneficial to humans. As a result,
some suppliers offer probiotic blends that provide a spectrum
of functions, some of which involve capabilities unique to
only one or a few strains but others that are more general to
larger groups of microbes.
" Probiotic cultures encompass the broadest range of
clinically documented stable and biodiverse strains, " said
Rossana Rodriguez, global marketing director, cultures and
food enzymes, IFF, Leiden Biosciencepk, The Netherlands.
" Probiotics are carefully selected to enhance various beverages,
plant-based dairy alternatives and traditional dairy products,
adding a valuable dimension of health and nutrition. "
Chr. Hansen, for example, offers natural bioprotective
cultures that delay spoilage from contaminants, such as yeast
and molds. They help to naturally extend shelf life and lower
food waste without any use of artificial preservatives or
chemicals.
IFF recently extended its range of consumer-friendly
protective culture solutions. They are designed to protect
against unwanted contaminants, while delivering better
control on post-acidification.
" They help keep dairy products fresher for longer with
minimal effects on sensory experience and taste, " said
Rodriguez. " The cultures support the industry shift from 'use
by' to 'best before' dates on labels, helping manufacturers and
consumer households alike to reduce food waste. "
LAB also assist with food safety. They ferment milk's inherent
lactose to lactic acid, providing desirable sour notes. By lowering
the product's pH, shelf life is also extended, as the acidic
environment controls the growth of spoilage microorganisms.
Milk inherently contains LAB, and over time, sours
naturally. However, in commercial manufacturing, endproduct
specific bacterial strains are added as starter cultures.
Because cultures are living microorganisms, suppliers are
always trying to fine-tune the strains to improve efficiency.
This enables a predictable fermentation time and yield, as
well as a consistent finished product that meets flavor, texture
and shelf life specifications. It is also necessary for suppliers
to control for bacteriophage, which are viruses that infect
bacteria and contribute to fermentation failure.
IFF launched a new range of starter cultures at the beginning
of the year. They are specific for aged cheddar cheese.
" These cultures promote a smooth, clean-cut texture with
no bitterness or crumbliness throughout the cheese ripening
process and from batch to batch, " said Rodriguez.
For fresh fermented dairy products, IFF has crafted
a culture series that incorporates its patented pH-stop
technology. This enables producers to offer products with
a premium taste experience and unique mildness that is
maintained until the end of shelf life, according to Rodriguez.
Katlynn Albiniak, marketing coordinator at Chr. Hansen,
said, " We are always developing new cultures and enzymes
to address industry needs, enhance sustainability and offer
improved productivity. "
Chr. Hansen is home to more than 50,000 microbial
strains, she said. This enables the company's microbiologists
DAIRYPROCESSING.COM | NOV-DEC 2023 33
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