Cultures and enzymes
Functionality
The products offered by Cargill Texturizing Solutions play a critical role in the manufacture of fermented dairy and meat products.
Cultures are pure fermentations of selected strains of bacteria, yeast and molds. Coagulants and lipase enzymes are critical extractions from carefully selected animal tissue. Our culture media are blends of carefully selected ingredients to provide consistent culture performance.
In the production of cheese and fresh fermented products such as yogurt, sour cream, quark and buttermilk, cultures play a crucial role during all manufacturing phases.
During cheese manufacture and ripening, proper culture selection contributes to development of the desired flavor, texture, and appearance as well as preventing the development of undesirable flavors. Cultures also play a key role in determination of final moisture level and yield.
In the production of yogurt and other fermented milks, cultures are used to produce acid, flavor, and in some cases, carbon dioxide and/or polysaccharides. These ensure the development of the desired taste, texture and appearance.
Probiotic cultures in particular are known for their contribution to dairy’s healthy image. There are strong indications that probiotics help to improve digestion, balance the intestinal flora and support the immune system.