Dairy
A Multitude of different Textures
A wide range of chilled and long-life milk-based products is available to the consumer in the form of beverages (chocolate milk, yogurt drinks), desserts (custard, multilayered desserts, mousses), cream for whipping or cooking, yogurts and other fermented dairy products (sour cream, quark, cheese). Cargill specializes in providing a huge variety of food ingredients for its customers in the dairy industry to meet all consumers’ tastes and requirements.
Our stabilizers and texturant systems are used to achieve an amazing variety of final textures in dairy products. They improve consistency, enable protein and fat content reduction, promote syneresis control and protect milk proteins during heat treatments. Extensive knowledge in the stabilization of fruit preparations complements our expertise in the texturizing needs of the dairy industry.
The unique properties of fermented milk products such as cheese, soured milks and creams and yogurts are created with the help of lactic culture systems. We offer a variety of customized bulk (frozen or freeze-dried, for both “mesophilic” and “thermophilic” applications) as well as direct-to-vat (DVC) culture systems for this purpose. In addition, we provide probiotic cultures that add health benefits to yogurts and develop solutions for the incorporation of our other health supporting ingredients into dairy products.
Main applications with neutral dairy products:
Neutral dairy desserts (hot-/cold-filled)
Thickening, gelation, consistency, creaminess, demoldability
Mousses / toppings
Thickening, controlled thixotropy, creaminess, multi-layering
Chocolate / flavored dairy drinks
Stability, mouth feel, recombined milks
Fluid creams
Stability, overrun, mouthfeel
Custards
Cold solubility, texture, freeze/thaw stability, thermal stability
Coffee whiteners, non-dairy creamers
Emulsification, carrier, stabilization
Main applications with acid dairy products:
Yogurts / cultured cream
Syneresis control, texture, smoothness, acidification, flavor
Sour cream / direct acidification
Syneresis control, texture, smoothness, acidification, flavor
Acid dairy drinks / drinkable yogurts
Stability, smoothness, acidification, flavor
Cheese and processed cheese
Stabilization, texture, flavor, shelf life, flavor development, acidification