Danisco’s cultures have been precisely screened, nominated and framed to give a definite performance during food manufacture and functionalities throughout food shelf life. The inclusive range includes:
Meat ripening cultures
CHOOZIT™ Cheese Cultures and YO-MIX™ Yogurt Cultures
Danisco dairy cultures encompass lactic acid bacteria, ripening bacteria, yeasts and moulds strained from one of the world’s most wide-ranging strain collections. Throughout screening to find the best cultures for dairy applications, contenders are measured for their precise activities and characterized based on their functional properties. Acidifying properties, phage alternatives, polysaccharide production, and flavor and texture developing functionalities are all defined supporting effectual identification of client resolutions. The cultures are supplied in extremely concentrated freeze-dried, frozen or liquid form, depending on the customer’s manufacture process, for direct vat inoculation of 1,000 to 100,000 liters of milk. Various cultures are also modified for inoculation of soya milk, fruit juices or other fermented vegetable juices.
Probiotics: HOWARU ™ and YO-MIX™ Multi Yogurt Cultures
Studies have presented that certain strains of lactic acid bacteria mainly lactobacilli and bifidobacteria – improve several physiological functions. Nowadays these probiotic cultures are among the greatest efficient purposeful components on the market and are impound by plentiful scientific studies. Danisco markets two kinds of probiotic with an accepted positive outcome on gut health and immune modulation: HOWARU™ Premium Probiotics and YO-MIX ™ Multi Yogurt Cultures for the practical food market are provided in freeze dried or frozen format with a assured live cell count.
HOLDBAC TM Protective Cultures
Protective cultures control the growth of pathogenic and/or Pollage microorganisms in fermented nourishments. The cultures are predominantly based on patented mesophilic strains of Lactobacillus rhamnosus, Lactobacillus paracasei and Propionibacterium freudenreichii subsp. shermanii. Danisco’s protective cultures for dairy and meat applications are marketed under the HOLDBAC™ trade name.
KEY BENEFITS of cultures
In dairy progress texture in fresh fermented dairy products, develop flavor in cheese, decrease Listeria risk and improve food safety, Afford probiotic influence, Extend or sustain shelf life by inhibiting microbial sensory deterioration. In health & nourishment products augment gut utility and stability, moderate immune system, assuage lactose intolerance, Improve digestion and nutrient sorption, and decrease allergy risk.
Other DuPont ™ Danisco® products consist of:
Lactic cultures for fresh fermented milk products and cheeses
Surface-ripening and flavoring cheese cultures and enzymes
Protective cultures and fermentates