Cultures for Dairy Excellence
At Dairy and Food Consulting Limited, we provide a diverse range of high-quality cultures designed to enhance the production of various dairy products. Whether you’re making yogurt, cultured milk (Lala), cheese, butter, or cream, our cultures ensure the best results in flavor, texture, and safety. From bio-protective and probiotic cultures to specialized ones for different dairy products, our solutions are tailored to meet the highest industry standards.
Yoghurt Cultures
Our yogurt cultures consist of specially selected lactic acid bacteria that transform milk into delicious, creamy yogurt. They provide the desired tangy flavor, thick texture, and enhanced probiotic benefits.
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Probiotic Cultures
Probiotic cultures are specialized strains of beneficial bacteria that enhance fermentation and offer additional health benefits, such as supporting gut health and boosting the immune system. These cultures are ideal for producing probiotic-rich dairy products Read More
Bio protective Cultures
Bio-protective cultures are specialized strains that enhance the safety and shelf-life of dairy products by inhibiting unwanted microorganisms such as yeast, mold, and harmful bacteria. These cultures work naturally, reducing the need for chemical preservatives Read More
Cultures for cultured milk( Lala)
Cultures for cultured milk, such as Lala, are specially formulated to produce traditional fermented milk with a smooth texture, mild acidity, and unique flavor profile. These cultures enhance the fermentation process, ensuring consistent taste and quality in each batch. Read More
Cheese Cultures
Cheese cultures are essential for transforming milk into a wide variety of cheeses by promoting the development of flavor, texture, and aroma. These cultures consist of specific strains of lactic acid bacteria that drive the fermentation process, influencing the characteristics of each cheese Read More
Butter and Cream Cultures
Butter and cream cultures are specialized bacterial strains used to ferment cream, adding rich flavor, enhanced texture, and a pleasant tang to products like cultured butter, sour cream, and crème fraîche.These cultures improve the overall quality and mouthfeel of the final product, creating a more complex and buttery Read More