Fact.MR Blog

Milk, it’s the only food readily converted to many varied foods, including butter, cheese, ice cream, yogurt, etc., In the case of cheese and fermented dairy foods, such as kefir, sour cream and yogurt, the ingredients include cultures and enzymes. In the dairy industry, enzymes are either used as coagulants for the production of cheese or as bio protectors for enhancing safety and shelf life of dairy products. On the other hand, some type of dairy enzymes is used in a more specialized fashion to improve texture or flavor. Basically, dairy enzymes can be defined as a special type of digestive enzyme that can help with both lactose intolerance and dairy protein sensitivity. In recent times, rising importance of enzymes used in the making of dairy products has caught the attention of various regulatory associations in several industrialized countries. The European Food Safety Authority (EFSA) and U.S Food and Drug Administration (FDA) have considered dairy enzymes as GRAS (Gener...

We all know that cheese is considered to be one of the healthy and high-protein snacks for both, adults and children. I am sure that the first foods that will come to your mind if you have ever thought of cheese are likely the grilled sandwich, traditional bagel and a yummy cheesecake. But, that’s not all about cheese! There are many varieties are used across the world, but they are all made in a similar fashion. While talking about cheese, we can't forget to mention Cream and Soft Cheese . Both the cheese are quite similar and contains a lot of moisture content within it. This moisture keeps its texture extremely soft that it is usually spreadable. The best thing about cream and soft cheese is that that they can also be made at home easily and any kind of milk can be used to prepare. The thick and smooth consistency of cream cheese makes it an ideal ingredient for recipes ranging from wonderful desserts to gourmet dinner appetizers. Today, cream cheese has more uses...