Dairy cultures by fjzhangxiaoquan

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									Dairy cultures
Dairy cultures are microorganisms especially selected and developed for their functionalities in the dairy industry.

These microorganisms belong to different species: lactic acid bacteria are commonly referred to because of their use in most of the dairy
applications, but other types of bacteria, such as yeasts and moulds, are also commonly used.

Supported by one of the world’s most extensive collections, Danisco's strain and microorganism selection is achieved through the
identification of each specific milk component metabolism (sugar, fat and proteins) and the characterisation of their functional properties
(phage alternative, polysaccharide production, flavouring etc.).


Microorganisms                                                     Functionalities used in the dairy industry
                                                                   Acidification: lactic acid production from sugar (lactose) metabolism
Lactic Acid Bacteria (LAB)                                         Texturising: polysaccharide-forming strains
(main genera: Streptococcus, Lactobacillus, Lactococcus,           Flavouring: flavour compounds production (acetaldehyde, ethanol, diacetyl)
Leuconostoc, Enterococcus, Pediococcus, Bifidobacterium)           and proteolytic enzymes releasing (important in flavour development)
                                                                   Probiotics health benefits
                                                                   Surface or internal growth
Moulds                                                             Colouring
(main genera: Penicillium, mould form of Geotrichum)               Flavouring: enzymatic activities and flavour compounds production (methyl
                                                                   ketone)
Yeasts                                                             Surface and internal growth
(main genera: Geotrichum, Candida, Kluyveromyces,                  Surface colouring
Debaryomyces, Rhodosporium)                                        Flavouring: enzymatic activities (proteolytic, lipolytic)
                                                                   Surface or internal growth
Other bacteria:
                                                                   Gas production
Propionibacteria & surface bacteria
                                                                   Colouring
(Corynebacteria, Micrococacceae)
                                                                   Flavouring
Depending on the final application, Danisco markets dairy cultures under two specific trademarks:


     •    CHOOZIT™ Cheese Cultures
     •    YO-MIX™ Yoghurt & Fresh Dairy Cultures

How to choose the right dairy culture?

                                                Product
Dairy applications              Trademark                          Description
                                                range
                                                CHOOZIT™
Ripened cheese                  CHOOZIT™                           Acidifying cultures (homo and heterofermentative, meso and thermophilic)
                                                lactic offer
Ripened cheese                  CHOOZIT™        CHOOZIT™ PC        White moulds (Penicillium candidum)
                                                CHOOZIT™ P.
Ripened cheese                  CHOOZIT™                           Blue moulds (Penicillium roqueforti)
                                                roqueforti
                                                CHOOZIT™
Ripened cheese                  CHOOZIT™                           Geotrichum (moulds and yeasts types)
                                                Geo
                                                CHOOZIT™
                                                                   Yeasts (Candida utilis, Kluyveromyces lactis, Debaryomyces hansenii,
Ripened cheese                  CHOOZIT™        CUM, KL, DH,
                                                                   Rhodosporidium infirmominiatum)
                                                R2R
Ripened cheese                  CHOOZIT™        CHOOZIT™ FR        Corynebacteria (Brevibacterium linens)
                                                                   Acidifying, texturising and flavouring cultures (blends of Streptococcus
Yoghurts and yoghurt type       YO-MIX™         YO-MIX™ Real
                                                                   thermophilus and Lactocacillus bulgaricus only)
                                                                   Acidifying, texturising and flavouring cultures (blends containing multiple
                                                                   species: Streptococcus thermophilus is combined with one or more of the
Yoghurts and yoghurt type       YO-MIX™         YO-MIX™ Multi
                                                                   following: Lactocacillus bulgaricus, Lactocacillus lactis, Lactocacillus
                                                                   acidophilus, Bifidobacterium species)
Fresh cheese, quark, cottage
                                                CHOOZIT™           Acidifying cultures (mesophilic cultures alone or as blend with thermophilic
cheese, sour cream, Leben,      CHOOZIT™
                                                lactic offer       cultures, homo and heterofermentative)
Tvarog, buttermilk
                                Kefir                              Acidifying, texturising and flavouring cultures (blend of kefir grains
Kefir, kefir drink
                                cultures                           microflora, yeast and Lactococci mainly isolated from kefir grains)

								
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