March 10, 2025
At the 26th Annual Conference of the CDIA which stands for China Dairy Industry Association, DuPont Nutrition & Biosciences received the first prize of the “Technology […]
March 8, 2025
Fermented dairy products such as yogurt are widely consumed worldwide due to their rich pool of bioactive proteins, hydrolyzed carbohydrates, vitamins, and minerals, and are associated […]
March 6, 2025
There are different types of fermented dairy products and each product is produced with the help of lactic starter culture bacteria. Dairy starter cultures are microorganisms […]
March 4, 2025
Lactococcus lactis subsp. cremoris This is a combination of two common forms of mesophilic and homofermentative cultures. These microorganisms are lactic acid bacteria, Gram-positive, and acid-resistant. […]
March 4, 2025
The first breakthrough in mozzarella research dates back to 1951 when F. V. Kosikowski published an article entitled “Mozzarella cheese production from pasteurized milk”. The research […]
March 3, 2025
Starter cultures perform several specific functions in fermented dairy products, including lactose metabolism to produce lactic acid, production of flavoring compounds, and destruction of milk proteins, […]
March 3, 2025
For centuries, yogurt has been an integral part of the daily diet and has been recognized as the second most popular children’s snack in the world. […]
March 3, 2025
Introduction Starter refers to a group of active microorganisms (either bacterial or fungal species or a mixture of both) that can cause desirable changes in milk […]
December 31, 2024
Yogurt is the best-known of all cultured-milk products, and the most popular almost worldwide. Consumption of yogurt is highest in Asia, Central Europe, and countries around […]