Items Tagged with 'fermentation'

According to Verley, it produces dairy proteins that combine high nutritional value with superior taste, texture, and an emphasis on sustainability.

The cultured dairy product sector is becoming increasingly dynamic.

The U.S. dairy industry has made great strides in reducing its environmental impact, producing more milk with less land and less water. 

Daiya Foods Inc., the Burnaby, British Columbia dairy-alternative food company that cracked the code on dairy-free cheese, announced that product reformulations stemming from its multi-million-dollar investment in fermentation technology have hit store shelves across the country.

FrieslandCampina Ingredients and Triplebar will produce microbial cells through precision fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood.

Sustainability, quality, and safety of dairy-fermented products are among the topics discussed.

Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.