Dairy cultures

Captive cultures – Formulations – Natural microorganisms or strains with a history of safe use including acid bacteria

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Stabilizers

Stabilizers in the food industry are basically compounds to increase consistency, stabilize texture, increase quality, reduce the cost of the product.

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Dairy enzymes

The use of enzymes in the dairy industry leads to innovation and better product production. So their application is essential for the future of dairy technology.

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Natural protective cultures

Protective starter cultures include bacterial species that are used in the industry because of their ability.

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