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Beyond the dairy case: cultured products as food ingredients.

Authors :
Tong, Phillip
Source :
Dairy Foods; Sep2015, Vol. 119 Issue 9, p26-26, 1p
Publication Year :
2015

Abstract

The article offers suggestions for using cultured dairy products in snacks, dressings and beverages in food manufacturers. It highlights the challenges and opportunities in the capitalization of cultured milk products as food ingredients. Information about the consumer demand for Greek-style cultured dairy products, is also given.

Subjects

Subjects :
CULTURED milk
DAIRY products industry
FOOD industry management
CONSUMPTION (Economics)
FOOD preservation
COLORING matter in food
MARKETING

Details

Language :
English
ISSN :
08880050
Volume :
119
Issue :
9
Database :
Complementary Index
Journal :
Dairy Foods
Publication Type :
Periodical
Accession number :
109237585

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