Lactic Acid Bacteria & Enzymes

We provide aptimal starters and molds to suit various types of cheeses.

We offer recommendations tailored to match the flavor and texture that required.

We provide lactic acid bacteria starters specifically designed for yogurt production.
Depending on your desired product application, acidity, texture, and the raw materials you use, we can introduce you to the optimal lactic acid bacteria from our wide range of products.

• Starter culture for direct innoculation.
• A product that has been highly concentrated and freeze-dried.

• Please select the optimal lactic acid bacteria that align with the characteristics of your yogurt.
• For product details or inquiries, please feel free to contact us.

Packaging

1pouch (50U for 250kg )

Strage and Handling

< -18 °C / < 0 °F

Shelf Life

At least 24 months from date of manufacture when stored according to recommendations.

Manufacturing process of yogurt

We offer starter cultures specifically designed for cheese production.
The choice of starter culture varies depending on the type of cheese being produced. Depending on your interest in a specific cheese type, we can provide tailored recommendations to best suit your needs.
Additionally, we also handle ripening cultures.
Please feel free to inquire further or express your specific preferences for cheese production.

• Lactic acid bacteria used by directly adding to the raw milk as a starter.
• A product that has been highly concentrated and freeze-dried.

Packaging

One package (suitable for 500 kg of raw milk)

Storage

Store at temperatures below -18°C (0°F) or lower, freezing conditions

Shelf Life

Up to two years from manufacturing date

Suitable for

Pasta Filata (Mozzarella), Continental (Gouda, Cheddar), Creamcheese, Camanbert-type, Blue cheese, etc.

Manufacturing process of cheese