New dairy opportunities unlocked through advanced cultures and enzymes
As consumer expectations continue to evolve, dairy manufacturers are under increasing pressure to deliver superior texture, flavour and functionality while improving production efficiency and maintaining consistent quality.
Melanie Salberg, Azelis commercial director, food and nutrition NZ, says advanced cultures and enzyme technologies are helping manufacturers move beyond traditional fermentation, unlocking new opportunities for product differentiation and process optimisation across yoghurt, cheese and high-protein dairy categories.
“In fermented dairy applications, specialised cultures play a critical role in controlling acidification, flavour development and texture formation. Robust culture systems can enhance creaminess, improve viscosity and deliver greater product stability while supporting recipe optimisation and reducing reliance on added solids,” says Salberg.
For cheese manufacturers, culture and enzyme selection directly influence yield, profitability, flavour development and manufacturing efficiency. Salberg adds that latest generation coagulants and culture systems improve water retention in the curd, helping maximise cheese yield while delivering consistent texture and maturation performance.
“With milk representing the largest input cost, even modest yield gains can deliver a significant impact on manufacturing profitability. High-protein dairy products present another area of opportunity.”
She says protein fortification often introduces formulation challenges, including excessive viscosity, graininess, syneresis, and flavour imbalance. “Tailored culture and enzyme systems can help manufacturers achieve cleaner flavour profiles, smoother textures, and more efficient processing across products such as high-protein yoghurt, drinking dairy, and dairy desserts.”
Maintaining consistency throughout production remains equally important. Direct-to-vat cultures simplify operations, reduce contamination risks and ensure reliable fermentation performance batch after batch.
Freshness is another key consideration with naturally derived bioprotective cultures helping to inhibit yeasts and moulds, extending shelf life and reducing food waste while supporting clean-label product development.
“Through our partnership with Novonesis, Azelis combines advanced cultures, enzymes and probiotic solutions with local technical expertise to help New Zealand dairy manufacturers optimise processes, improve product quality and develop innovative products that meet evolving market demands.”
Sponsored content: For more information phone +64 9 444 4650, email FoodAPAC@azelis.com or visit www.explore.azelis.com.
