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 Dairy is one of the most innovative sectors in food industry. Milk itself and products made of milk are nutritious and appreciated by many consumers for their taste. Its valuable ingredients such as proteins, peptides and minor components can easily be isolated and purified from milk or whey, which makes milk and its derivatives also attractive for other food industries, such as bakery, meat, confectionary and drinks. Furthermore, milk products are good carriers for health ingredients, such as calcium, prebiotics, probiotics, satiety inducers and vitamins. Throughout its existence, NIZO has been challenged by industry to build a leading position in dairy science and technology. A fundamental understanding of the milk ingredients and their interactions, knowledge on microbial processes, especially of lactic acid bacteria, and of processing in combination with up-to-date laboratory and pilot plant equipment allows us to reach innovations in the field of taste, texture, health, safety and production for our customers. |
Solutions
Idea Robust probiotic bacteria- Idea Flavour and texture join hands: cross modal interactions
- Idea Assessing cost-efficient and safe opportunities for water reuse with predictive models
- Increasing CLA levels in dairy
- Natural in situ folate production
- Low calorie and high vitamin foods via fermentation
- Milk fat improves gut health by increasing the resistance to pathogens
- Control of mycotoxins in the dairy sector
- Designing the flavour of cheese
- Proteins are not always the "flavour sinks" they are thought to be
- Tailor made starters for your desired cheese
- Elimination of cheese bitterness
- Cheese flavour formation: the lysis approach
- Tailor-made surface starter cultures for smear cheeses
- Tailoring cheese flavour by improving starter cultures
- Fast identification of cheese spoilers
- Stabilisation of dairy drinks with CMC
- Controlling natural thickening through fermentation
- Predictive simulation software as Internet Application
- Production of ice cream on industrial scale
- Production of functional dairy products for Lipid Nutrition
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