Cultures & Starter Products
Starter cultures are those microorganisms (bacteria, yeasts and moulds) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products.
Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristics body and texture of the fermented milk products, contributes to the overall flavour and enhances preservation.
Yoghurt production and the inoculation of starter cultures are of great importance to the success of several dairy processes. Our product portfolio fully complies with all hygienic requirements, including those for surface finishes and ease of cleaning.
We offer a comprehensive range of technologies for bakers’ yeast, yeast extract and the pre-treatment of treacle: