In a stride towards enhancing the quality of yogurt products, researchers from University of Chemistry and Technology, Prague have uncovered exciting findings that shed light on the combined impact of ...

A new method for producing yogurt has been developed by a research team at the DTU National Food Institute, and it all began with a straightforward question. "We've studied lactic acid bacteria and ...

Before that cup of yogurt lands in your fridge, it has already been through a quiet act of biochemistry - bacteria feeding on sugar, proteins rearranging themselves and milk transforming into ...

Associate Professor Christian Solem with a test tube with yoghurt in the laboratory at the DTU National Food Institute. Photo: Lene Koss. New research from DTU in Denmark could change the way the food ...

On a basic level, yogurt is a dairy (or, nowadays, even plant-based) product made through the process of fermentation. By combining heat, certain naturally occurring bacteria, and (often) thickeners, ...

With the new pilot plant in Niebüll in Germany, Danisco is accelerating the development of starter cultures to the dairy industry and other food industry customers. Nearly three years ago Danisco ...

A new method for producing yogurt has been developed by a research team at the DTU National Food Institute, and it all began with a straightforward question. Subscribe to our newsletter for the latest ...