CHICAGO — Found in nature, cultures and enzymes are used throughout the dairy industry. They often function as performance ingredients, doing everything from coagulating milk into curd or producing ...

Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those ...

Fermented foods have gone through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food, creating lactic acid. The process does not only preserve the food ...