Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese. 

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.

Royal DSM will buy Cargill’s cultures and enzymes business. Or not. The two are talking about it.