Purdue researchers are isolating two enzyme inhibitors naturally present in milk that might control plasmin activity. By controlling plasmin, food processors may make tastier cheese and higher quality bakery products, meat and nutritional beverages. They may also lower production costs for those products. Cows in the program produced about 6,000 pounds more milk per year than non-DHIA cows. The growth and metabolic activities of bacterial cultures are vital in making foods such as cheese.
Many bacterial cultures are susceptible to attack by viruses.
Such attacks can lead to product losses, safety concerns and spoilage. North Carolina State researchers developed a system to defend bacteria from viruses. It traps and destroys new viruses as soon as they appear in fermentation environments. The cultured dairy product industry has already implemented this system in manufacturing cottage cheese and hard cheeses in some North American plants. New markets for byproducts.