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Explore the science behind whey separation and how to maintain yoghurt quality—featuring PECTIN as the ultimate stabiliser. 🧪 What Is Syneresis? Syneresis is the technical term for separating whey (the clear, yellowish liquid) from fermented dairy products like yoghurt, sour cream, and soft cheese. This phenomenon typically appears as a watery layer on the surface,

Meeting Modern Demands with Smarter Solutions In today’s fast-paced market, consumers expect dairy products that not only taste great but also last longer on the shelf without compromising quality or safety. To meet these expectations, dairy producers are increasingly relying on preservatives and stabilizers—essential ingredients that maintain freshness, improve texture, and extend shelf life. At

As the global demand for dairy products continues to rise, sustainable farming practices have never been more critical. Embracing these practices ensures environmental stewardship, economic viability, and social responsibility within the dairy industry. This newsletter delves into key sustainable practices shaping modern dairy farming, focusing on their relevance to Africa. 1. Precision Agriculture: Enhancing Efficiency

Probiotic cultures are live microorganisms that when consumed in sufficient quantities, provide significant health benefits. Widely used in dairy products, these cultures not only enhance flavour and texture but also deliver functional benefits such as improved digestion, boosted immunity, and overall wellness. This guide explores a variety of probiotic strains, their unique properties, and the

As the dairy industry continues to innovate and evolve, one ingredient stands out for its versatility, efficiency, and ability to elevate dairy products: tapioca-based modified starch. This natural, plant-derived solution transforms how dairy products are created and enjoyed. Tapioca-based modified starch is the unsung hero of dairy excellence, from improving textures to enhancing stability. What

Introduction: Probiotic cultures have revolutionized the dairy industry by adding functional health benefits to traditional products. These live microorganisms, often called “good bacteria,” are known to promote gut health, strengthen immunity, and contribute to overall wellness. In this edition, we delve into the science behind probiotic cultures, their benefits, and how they can elevate dairy

Protect Your Dairy Products from Aflatoxin Contamination Introduction Aflatoxins are toxic compounds produced by certain moulds, particularly Aspergillus flavus and Aspergillus parasiticus. These moulds thrive in warm and humid environments, often contaminating crops like maize, peanuts, and other grains. When dairy animals consume contaminated feed, aflatoxins are metabolized and appear in milk as Aflatoxin M1,

Introduction As consumers shift toward healthier and more natural foods, the demand for clean-label ingredients has grown significantly. In the dairy industry, stabilizers are key in creating high-quality products with the desired texture, stability, and shelf life. Pectin stands out as a natural and versatile stabilizer derived from fruits like citrus and apples. Its wide range