Dairy-derived aromas and flavors are widelyused in the food industry. Nowadays, the traditional milk-derived products,such as cheese and butter, are more and more replaced by novel ingredients thatare obtained by fermentation or enzymic modification. These ingredients offermore intense flavors and lower costs. In the past, the emphasis has been on thedevelopment of enzymes, production strains and substrates for flavor and aromaproduction. Downstream processing was usually limited to concentration of thefermented liquid, optionally followed by drying. New developments indistillation and membrane technology offer new opportunities for the productionof highly concentrated dairy-derived flavors and aromas.

MAYNAM Flavours offers the widest rangeselection of all dairy source aromas which are suitable all different kinds offood processing.

For more dairyflavors, please feel free to contact our sales.