Enzymes and cultures are critical for helping to ensure dairy products have the most advantageous flavor and appearance while staying fresher longer. And demand for these ingredients is ballooning.

With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste. 

DuPont creates FoodPro Cleanline, an effective enzyme from the DuPont Danisco ingredient range that solves the age-old issue of fouling in UHT milk production.