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Danisco's dairy team offers solid competencies within a broad range of areas

• cheese
• butter and butter spreads
• desserts, industrial and powdered versions
• fermented, fresh dairy products
• low pH dairy drinks
• neutral pH dairy drinks
• dairy and vegetable creams
• vegetable products, for example soy-based products

Application expertise

Our toolbox is extensive and includes everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

Our technical support consists of many types of co-operation, working together with our customers in intensive projects where we can for example:

• give innovative input from project start via our participation in upstart meetings
• help to choose the optimal ingredients to fit a specific formulation and process
• design formulations
• suggest alternative processes and process parameters
• generally help in troubleshooting
•  work together with the customer in the Danisco pilot plants
• present innovative marketing concepts as inspiration 
• present technical concepts as inspiration
• provide a unique level of customer training in all dairy applications as well as texturisation, starter culture and flavour know-how of the whole Danisco portfolio
• provide a high level of technical literature for all dairy applications and for all Danisco products

Cheese

Expertise	Technical development and know-how
soft ripened cheese· blue veined cheese soft unripened cheese cheddar and American cheese semi-hard, continental/yellow cheese pasta filata cheese hard cheese processed cheese	selection of the optimal starter culture for acidification, flavour formation and texture selection of the optimal product for extended shelf life selection of the optimal stabiliser for texture, fat replacement and yield control bacteriophage testing troubleshooting to avoid bacteriophage attacks extensive microbiological analysis flavour profiling

Desserts, industrial and powdered versions

Expertise	Technical development and know-how
hot filled and cold filled desserts mousses water jellies	process rheology fat and sugar reduction possibilities aeration and foam stability flavour profiling migration stability

Fermented, fresh dairy products

Expertise

Technical development and know-how

yoghurt and other thermophilic products fresh cheese sour cream and other mesophilic products

selection of the optimal starter culture for acidification, flavour formation and texture  selection of the optimal stabiliser for texture and syneresis control selection of the optimal starter culture for specific probiotic effects selection of the optimal product for extended shelf life· bacteriophage testing troubleshooting to avoid bacteriophage attacks extensive microbiological analysis fat and sugar reduction possibilities flavour profiling

Low pH dairy drinks

Expertise

Technical development and know-how

fermented dairy drinks, e.g. yoghurt drinks and butter milk milk and whey-juice drinks kefir

selection of the optimal starter culture for acidification and flavour formation   selection of the optimal stabiliser for protein stability as well as texture control selection of the optimal starter culture for specific, probiotic effects selection of the optimal product for extended shelf life· bacteriophage testing troubleshooting to avoid bacteriophage attacks· extensive microbiological analysis fat and sugar reduction possibilities flavour profiling

Neutral pH dairy drinks

Expertise	Technical development and know-how
recombined milk flavoured milk, for example chocolate milk	optimal emulsion stability optimal mouthfeel and viscosity optimal stabilisation of cocoa powder particles fat and sugar reduction possibilities optimal selection for calcium sources and stabilisation of same flavour profiling

 

Dairy and vegetable creams

Expertise	Technical development and know-how
dairy cream; whippable, cooking-stable, low-fat cream, breakfast cream vegetable cream; whippable, cooking stable, breakfast cream coffee whitener	optimal balance between emulsion stability and destabilisation optimal mouthfeel and viscosity optimal foam stabilisation · fat reduction possibilities flavour profiling

 

Vegetable products, for example soy-based products

Expertise	Technical development and know-how
vegetable drinks, neutral pH vegetable drinks, low pH	close matching of milk quality in neutral dairy drinks, yoghurt, low pH drinks and dessert area (see relevant areas above)