CULTURES & ENZYMES FOR
Dairy Food Denmark supply dairy cultures and enzymes from the leading manufactures in Denmark. We offer high quality cultures, which is cost effective, consistent, safe and flexible in todays yogurt production. Whether it is for drinkable, set, stirred and concentrated yogurt or cultured milk products such as sour cream, quark, cream cheese and kefir, we can offer the most suitable product solution.
Different factors play an important role in yogurt production. Processing, milk powder, base, thickener and culture all affect the final product.
The main characteristics of yogurt are texture, mouth feel, firmness, viscosity, syneresis, smoothness, color, flavor, creaminess and astringency.
The suitable culture will depend on the desired texture and sensory characteristics of the yogurt as well as process requirements.
Please contact us for the recommended cultures depending on the desired final product.