Cultures are micro-organisms that are formed through natural fermentation. They are cultivated in fermenters to ensure that the culture is pure and only contains the desired micro-organism.The right composition of bacteria can provide many advantages in dairy products. It is a question of achieving the desired uniform taste, quality and consistency, while preventing the development of undesirable bacteria.
The good properties of a cheese
A good cheese comprises milk, the right composition of bacteria and rennet combined with a meticulous production process – and finally wrapped in the right packaging.
The acidification process gives the cheese taste and consistency, while the lactic acid bacteria prevent harmful bacteria from forming in the milk. Mold cultures can provide an extra experience in both taste and appearance. Adding rennet coagulates the milk, separating the whey and giving cheese its well-known and popular structure, ready to sink your teeth into.
With Procudan’s expertise and dairies’ know-how, we can co-create quality cheeses, where nothing is left to chance and the packaging retains the excellent properties of the cheese.
Good for the tummy
Yogurt with bacterial cultures is a fermented product served as a healthy breakfast and for the benefit of tummies all over the world.
And fermented delights also come in other forms – both local and global. Acidophilus milk, crème fraîche, buttermilk, junket, kefir. The list is as long as the possibilities are many. Dairy products are acidified using various lactic acid cultures, which provide taste, longevity and consistency.
Adding cultures, controlling pH levels, as well as the appearance, aroma and taste are all key to the product’s properties. Procudan assists dairy producers with creating the right characteristics for flawless fermented products with superb taste and texture.
Butter both sides of your bread
Before the soft and delicious product can be enjoyed, the process of turning cream and buttermilk into butter requires knowledge and precision from production to packaging.
The manufacturing method used to make the butter varies according to the bacterial culture used. The cultures may be added during churning or at the very end of the process. Regardless of the chosen method, it is important that the butter manufacturer controls the process to achieve the right variation in aroma intensity.
In collaboration with expert dairy producers, Procudan provides knowledge and experience, ensuring the proper process and precision in butter manufacturing and the final packaging.