THE FUTURE OF CHEESE

摘要

Anew culture of opportunities for cheese and other dairy processors is being created on the R&D front of cultures and enzymes. Reliable flavor notes and an accelerated aging process go hand in hand with emerging cultures in development by dairy scientists.rnHealth and wellness trends are tapped with the emergence of cultures to infuse cheeses with probiotics or create low-fat and non-fat cheeses with palatable taste and texture. New cultures and improved delivery systems are expected to improve not only opportunities for new products, but also overall cheese quality and bottom-line production costs.