Dairy Cultures

Bacterial cultures are the key for producing various fermented dairy products, like Curd, Buttermilk,  Lassi, Shrikhand, Yogurt and Cheese etc. The dairy culture provided by us are designed to convey performance, consistent results and cost effective. Starter cultures coupled with technical support  enables the Dairy producers with high ranking product with uniformity.

We supply an advanced range of starter cultures for fermented milk applications like Curd, Yogurt,  Cheese etc.

We supply Probiotic cultures that is a cluster of microorganisms that have the ability to enhance the effectiveness and efficiency of the human digestive tract. These are extremely versatile cultures that can help to create an ample array of conventional and pioneering fermented products.

  • Curd/Probiotic Curd
  • Buttermilk
  • Lassi
  • Shrikhand
  • Cheese
  • Yoghurt
  • Kefir
  • Uniform and lasting Taste, Texture & Aroma 
  • Low Post Acidification.
  • Consistent results 
  • Cost effectiveness
  • Enhanced flavour
  • Improved texture

Dairy Cultures partners

Mediterranea Biotechnologie Mediterranea Biotechnologie