Cultures and enzymes
Production process
Production of cultures (lactic bacteria as well as ripening yeasts and molds) is accomplished by fermenting pure strains to achieve a larger volume of viable culture cells. In some cases, post-fermentation concentration takes place, allowing even higher cell concentrations to be realized. After concentration, the final cultures go through either freezing or freeze-drying steps to prepare the culture for sale in the desired form.
Use of highly concentrated cultures results in a faster, more targeted fermentation in the final dairy or meat application.
Culture media products are carefully blended combinations of dry nutrients specifically formulated to support optimal growth of Cargill bulk cultures.
Enzymes and Coagulants are manufactured by either extracting the desired enzymes from animal tissue or by fermentation and subsequent concentration of the desired microbially-generated enzymes.