Cultures
Explore our selected range of cultures for dairy products. The right mix of bacteria provides the desired, consistent flavour, quality, texture and inhibits the growth of unwanted bacteria. We offer cultures for fermented products, butter and cheeses, so there's plenty of choice to find a variant that suits your end product.
We are ready to assist and advise
If you have any questions about the product or you are interested in finding out how we can help you to develop, please use the telephone number below or email our sales department using the form below.
Cultures: Security from start to finish
We endeavour to give you a good customer experience, from the first point of contact to the final purchase of cultures. We think that it is important to give you insights into the purchasing process right from the start, so you know what you will be involved with. We have therefore visualised the purchase process for you.
Cultures are the beneficial bacteria
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.
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 our 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.
Cultures: 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. We assists dairy producers with creating the right characteristics for flawless fermented products with superb taste and texture.
Butter both sides of your bread with cultures
Before the soft and delicious product can be enjoyed, the process of turning cream and buttermilk into butter requires knowledge and production precision.
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, we provides knowledge and experience, ensuring the proper process and precision in butter manufacturing.
Inspiration for your daily operations and for business development
We are ready to assist and advise
Call our sales department or fill in the form and we will get in touch.
