Options for cultures, enzymes in dairy virtually limitlessBy Donna BerryCultures and enzymes influence the flavor, texture and even the shelf life of dairy products.
New CSL USA facility specializing in food ingredients, culturesBy Benton SmithThe new fermentation facility in Wisconsin will supply products for use in dairy, food, dietary supplements and other industries.
NZMP introducing functional whey protein concentrateBy Benton Smith Pro-Optima was developed as a protein enhancement for cultured products, especially yogurt.
