Products with applications

in the milk industry

  • Lactic cultures

    Selected lactic cultures
    Probiotics, thermophilic cultures, mesophilic cultures. Mixed cultures with applications in all types of cheese and acidophilic products.

  • Bioprotection

    Bioprotective cultures
    An efficient way to combat various pathogens and spoilage bacteria in fermented milk products and cheeses.

  • Preservatives

    Natural preservatives
    It's important to remember that your preservative-free, natural products will not stay fresh for long. Preservatives can extend the shelf life of your products.

  • Enzymes

    Lipases, proteases and more
    Adding specific enzymes during the fermentation process can ensure a premium quality to any dairy product.

  • Antioxidants

    Diverse solutions
    Industrial-grade products that are added to products to inhibit the oxidation process.

  • Melting salts

    Corrective and emulsifying salts
    In combination with heating and stirring, these salts improve the emulsifying ability of cheese proteins. They also shift the pH upward, which improves the texture and stability of molten cheese.

  • Stabilisers

    Various products
    Besides antioxidants, stabilizers can be used to prevent product degradation.

  • Fibers

    Dietary fibers
    Soluble (inulin) and insoluble (pea fibers). A natural way to increase fiber content without affecting texture or taste. Can help decrease the fat content of the product.

  • Oligofructose

    Sugar replacement
    Natural sweetener with applications in fruit yogurts and other desserts. Works as a partial or total sugar replacement.

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