Acidulants, Cultures and Enzymes: WHEN THE MINORS ARE THE MAJORS.

The article offers information on the importance of additives such as acidulants, cultures and enzymes in cheese, yogurt and many other dairy products for improving their taste profiles. It informs that the suppliers recognize the importance of these ingredients and they are continually putting their efforts to improve the taste profile. It mentions the importance of lactase enzyme that breaks down lactose into a mixture of glucose and galactose, which can be easily digested. INSET: Acidulants Help Control pH.