Think clean label in cultured dairy: Dairy proteins could help cultured dairy processors be less dependent on hydrocolloids and starches.

The article discusses the labeling in cultured dairy. Topics include adding lactase along with the cultures to allow lactose to be hydrolyzed into the monosaccharides glucose and galactose during fermentation time; variations in products such as yogurt, sour cream and cottage cheese due to reduction in fat; and providing mouthfeel and texture like higher-fat counterparts by hydrocolloids such as pectin, locust bean gum, xanthan gum, gelatin.