Dairy Cultures
Dairy Ingredients & Solutions
Dairy Cultures
We offer a comprehensive range of dairy ingredients designed to enhance quality, consistency, texture, and production efficiency across a wide range of dairy applications.
Dairy Starter Culture
Common fermented dairy products include curd, lassi, buttermilk, and yoghurt, all of which require precise fermentation to achieve the desired consistency and acidity.
Microbial Rennet
The enzyme ensures consistent curd formation, improved texture, and reliable processing performance, making it a preferred choice in modern dairy manufacturing.
Chymosin Enzyme
Chymosin enzyme is a key component used in the milk coagulation process, especially in the production of fresh, semi-hard, and hard cheeses.
1. Dairy Starter Culture
Applications
Fermented Products
Starter cultures ideal for the production of all of Yoghurt type and fermented milk which allow a uniform and controlled dairy production in terms of Viscosity, Acidity and Aroma.
Curd
Lassi
Buttermilk
Yoghurt
Ghee
Cheese Production
Starter cultures ideal for various cheese production technologies. Each culture series is equipped with a phage-specific rotation to ensure continuity of production without falling into bacteriophage infections.
We have developed a new starter culture specifically designed to help prevent browning reactions in pizza cheese, which can significantly improve product appearance and performance during baking.
We have developed a new starter culture specifically designed to help prevent browning reactions in pizza cheese, which can significantly improve product appearance and performance during baking.
Probiotic Cultures
Probiotic cultures are live microorganisms—primarily bacteria such as Lactobacillus and Bifidobacterium—that provide health benefits, particularly for digestive health, when consumed in adequate amounts. They help balance the gut microbiome, support immunity, and can reduce inflammation.
Curd
Lassi
Buttermilk
Yoghurt
2. Microbial Rennet
Microbial Rennet is a range of microbial coagulant produced by the fungus Rhizomucor Miehei. Lactoferm Microbial Rennet is exclusively of vegetable origin, not animal and is produced by the fermentation and purification of the fungus, resulting in only protease enzyme. This product is employed in dairy industry for the production of fresh cheese and middle ripening cheese.
- 100% vegetarian alternative to animal rennet
- Consistent and efficient milk coagulation
- Improves texture and yield of cheese
- Suitable for fresh and semi-hard cheese varieties
- Ensures uniform quality in large-scale production
3. Chymosin Enzyme
We offer liquid chymosin enzyme typically used in dairy industry during the coagulation process of milk and in particular for the production of fresh ,semi-hard and hard cheese. The enzyme derived from the fermentation of a selected dairy strain of Kluyveromyces lactis .
Lactoferm QMS-600 is composed by: Chymosin enzyme solution, Glycerol , Sodium chloride.
- Highly efficient milk coagulation for cheese production
- Suitable for fresh, semi-hard, and hard cheese varieties
- Ensures consistent curd formation and improved yield
- Produced through controlled fermentation for high purity
- Enhances texture and quality of final cheese product
