Dairy Processing - November/December 2023 - 38

FORMULATIONS
®
BY
TM
The
Industry's
Exclusive
Ingredient
Concierge™
Ingredient Sourcing
Packaging Claims
Certification Knowledge
Product Development
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Capabilities
Matching Nutritional
Requirements
a ropy, often slimy, solution that can
assist with increasing the viscosity
of kefir or drinkable yogurt. They
can also assist with improving the
texture of low-fat cheese.
SPEEDING UP REACTIONS
Unlike cultures, which are living
organisms, enzymes are inert
materials made of proteins and
remain unchanged until deactivated
by either heat or a drop in pH. They
function as biological catalysts
that speed up chemical reactions
in a natural way, thus improving
fermentation efficiencies. In
cheesemaking, enzymes are
responsible for coagulation, the
conversion of milk to curd.
" Lactases are key in enabling
the production of lactose-reduced
dairy products without undesirable
off-flavors, promoting both sugar
reduction, and some lactase types
promote gut health, " said Rodriguez.
" [There are also] viscositymodulating
enzymes for fermented
dairy and plant-based alternatives,
as well as coagulant and ripening
enzymes specifically tailored for
cheese production.
" Some texturing enzymes
www.ifpc.com | 800.22.SUGAR
info@ifpc.com
are effective in both dairy and
dairy alternative matrices, " said
Rodriguez. " However, since dairy
alternatives lack lactose, many
lactose-acting enzymes used in
dairy are not applicable to dairy
alternative applications. Proteases,
enzymes that act on proteins,
play a more prominent role in
dairy alternatives. They can be
used to alter taste and texture in
these applications. "
Albiniak concluded, " It is
important to note the global
challenge of increasing costs. There
is a need to get more out of less. We
believe these challenges present
opportunities for producers to
optimize processes for enhanced
efficiency and sustainability.
Improving productivity can be as
simple as honing recipes in ways
that improve yield, reduce waste
or decrease production time. By
taking natural resources - cultures
and enzymes - and applying them
in targeted ways, producers can
enjoy the benefits of improved
productivity without sacrificing the
superior taste, texture, safety and
quality that their customers love and
have come to expect. "
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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
Dairy Processing - November/December 2023 - 6
Dairy Processing - November/December 2023 - 7
Dairy Processing - November/December 2023 - 8
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