.:: Cheese, Processed ::.

Functionality/Benefit 
Products

Optimised texture and stabilised structure
(mouthfeel, body, creaminess)
Controlled melting properties

Carrageenan
Alginate
CH Stabiliser Systems
Distilled Monoglycerides

Growth control of Gram-positive spoilage and pathogens
Shelf life extension and safety improvement

Natural Antimicrobial

Growth control of yeasts and moulds
Shelf life extension

Natural Antimicrobial

Improved taste for EMC application

Ripening Enzymes

Taste and flavour profiling

Cheese, cream, milk and herb flavourings

 

.:: Cheese, Hard ::.

Functionality/Benefit 
Products

Coagulation

Rennet Liquid Carlina
Marzyme
Calciol

Acidification
Flavour, texture and appearance development

Cheese Cultures

Probiotic effect in end product

Exclusive Probiotics
NCFM

Media for bulk starter cultures growth
Optimised fermentation

Media
BS cultures

Growth control of yeasts and moulds
Shelf life extension

Natamax Natural Antimicrobial

Taste and flavour profiling

Cheese Cultures

 

.:: Cheese, Semi-Hard, Continental/Yellow Cheese ::.

Functionality/Benefit 
Products

Coagulation

Rennet Liquid Carlina
Calciol

Fermentation
Acidification
Eye, flavour and texture formation
Flavour, texture and appearance development

Cheese Cultures

Probiotic effect in end product

Exclusive Probiotics
 

Media for bulk starter cultures growth

Media

Growth control of Gram-positive spoilage
Shelf life extension

Protective Cultures

Growth control of yeasts and moulds
Shelf life extension

Natural Antimicrobial

Listeria risk reduction
Safety improvement

Protective Cultures

Taste and flavour profiling

Cheese Cultures