Dairy Processing - September/October 2022 - 33

reduce the possibility of generating bitter flavor notes. "
Erika Gayhart, marketing manager of cheese for Chr.
Hansen in North America, said that meeting the need for
delicious vegetarian certified cheese is becoming increasingly
important, and it can be challenging to find a solution that
meets both dietary and flavor requirements.
" Our lipase enzyme allows cheesemakers to create new
and exciting flavor experiences without the soapy notes
often experienced with microbial lipases, " Gayhart said. " It is
suitable for kosher, halal, organic and vegetarian applications.
Production quality is also improved due to more precise
dosing and less activity variation and lower partition to whey.
DEVELOPING FLAVOR
Lactic acid bacteria are the most common cultures used in
fermented dairy foods manufacturing. Also known as starter
cultures, these microorganisms ferment lactose into lactic
acid, lowering the product's pH, causing the milk to coagulate.
The acidic environment also assists with extending product
shelf life, as it slows the growth of spoilage microorganisms.
The lower pH produces a sour or tart taste, with specific
strains providing distinct flavor and textural characteristics.
Because the cultures are fermenting the lactose, this
means that fermented dairy foods have a lower lactose
content than unfermented products, such as fluid milk,
cream and ice cream. In fact, the lactic acid bacteria used in
most aged cheeses and yogurt render the products almost
lactose-free. If a lactose-free claim is made, the processor will
typically include lactase enzyme to ensure no residual lactose
Ingredient Source
custom formulations,
manufactured, distributed
Food Applications
bakery, frozen dessert,
dough, soups
Sports Nutrition
RTD and RTM applications
Infant Formula
Applications
complete amino acid profile
with high digestibility
agropur.com/us *
ingredients@agropur.com
DAIRYPROCESSING.COM | SEP-OCT 2022 33
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Dairy Processing - September/October 2022

Table of Contents for the Digital Edition of Dairy Processing - September/October 2022

Dairy Processing - September/October 2022 - Intro
Dairy Processing - September/October 2022 - 1
Dairy Processing - September/October 2022 - 2
Dairy Processing - September/October 2022 - 3
Dairy Processing - September/October 2022 - 4
Dairy Processing - September/October 2022 - 5
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