Starter cultures are microorganisms that are used in the production of fermented dairy products such as yoghurt and cheese. The natural microflora of the milk is either inefficient, uncontrollable, and unpredictable, or is destroyed altogether by the heat treatments given to the milk. Our starter-culture range blends are freeze-dried single strain blends, which have low post-acidification and are Direct Vat Inoculated (DVI).
Products are composed of a variety of Lactic starter cultures including Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, lactococcus lactis, cermoris & lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cermoris.
Used to produce:
- Set-, Stirred- & Frozen Yoghurt
- Fresh-, Soft-, Semi-hard, Hard- and Stretching paste cheese varieties