Cultures and enzymes
The Cultures and enzymes business line includes the following products:
For dairy applications – cheese and fresh cultured products
- Frozen direct to the vat cultures (DVC)
- Freeze-dried surface and ripening cultures
- Bulk culture systems (cultures and culture media)
- Cheese milk coagulants
- Lipase enzymes
- Supplemental ingredients used in cheese manufacture such as calcium chloride, annatto cheese color and potassium sorbate.
For fermented meat applications:
Freeze-dried surface and ripening cultures.
For barley:
Protective culture for use during malt production.