Fat content is the most important attribute for sour cream consumers
Investigators used two online market research tools to predict the amount consumers were willing to pay for certain features of sour cream. The data revealed that the most important criteria driving consumer purchasing decisions was the fat content, followed by price, then brand name.
Quantitative PCR method helps dairy processors improve yogurt quality
Investigators at Pennsylvania State University have developed a quantitative PCR (qPCR) test that allows manufacturers to monitor the strain balance in their yogurt. The strain balance determines the flavor, texture, fermentation time and other characteristics of the yogurt.
Review recommends using a combination of technologies to reduce the spread of bacteriophages in yogurt and cheese products
Bacteriophages (phage) are airborne viruses that kill starter cultures, resulting in failed batches of cheese or poor-quality dairy products but do not affect humans. Phages tolerate extreme heat and survive up to one year in dry powders that later may be incorporated into fermented products like yogurt. Researchers from the University of Hohenheim in Stuttgart, Germany, say the best methods for removing dairy bacteriophages from fluid whey are to combine moderate heat (<70 C) with either membrane filtration or ultraviolet (UV) irradiation.