Ingredients

In the dairy industry, flavour trends play a vital role in shaping consumer preferences and product development. One of the most popular and versatile flavours in the market today is Strawberry. Known for its fresh, fruity profile, the strawberry flavour has become a favourite among dairy lovers, appealing to all age groups. Let’s dive into […]

Introduction to Bioprotective Cultures Bioprotective cultures are a class of natural food additives comprising beneficial microorganisms, primarily lactic acid bacteria, used to extend the shelf life of food products by inhibiting the growth of spoilage organisms and pathogens. Unlike traditional chemical preservatives, bioprotective cultures offer a natural and consumer-friendly alternative that aligns with the increasing

Introduction In the dairy industry, texture, consistency, and stability are key attributes that define product quality and consumer preference. While the primary ingredients in dairy products like milk, cream, and cheese are well-known, it’s the supporting actors—gums, stabilizers, and emulsifiers—that often play a crucial role in delivering the desired sensory experience. These additives help maintain

Introduction Probiotics, often dubbed as “good” or “friendly” bacteria, are live microorganisms that provide numerous health benefits when consumed in adequate amounts. These microscopic allies play a crucial role in maintaining the delicate balance of our gut microbiome, the complex ecosystem of bacteria residing in our digestive tract. With growing scientific evidence supporting their positive

Introduction Shelf life extension in cultured milk products like yogurt, lala (fermented milk), and cheeses is crucial for ensuring consumer satisfaction, maintaining product integrity, and optimizing economic returns. This newsletter explores the intricacies of extending shelf life in these dairy products, highlighting the importance, influencing factors, practical strategies, and successful case studies in the industry.

Introduction Yogurt making is a delightful and rewarding process that transforms milk into a creamy, tangy treat. However, one of the challenges that can arise during yogurt fermentation is a phenomenon known as “blow ups.” These blow ups can lead to unsightly and sometimes inedible yogurt. In this article, we will explore what blow ups