Dairy

Our line of dairy ingredients enhances the appearance, aroma, flavor, taste, texture and shelf life in fermented dairy foods. Our portfolio is composed of dairy cultures, rennet & enzymes, natural and clean label preservatives, natural colors, natural flavors and milk analyzers & SCC counters.

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Dairy Cultures

LyoPro® Dairy Cultures are freeze-dried lactic acid bacteria (LAB) that deliver the unique sensorial properties in the production of fermented dairy foods.

Enzymes

Enzymes are used to modify, improve texture, and enhance flavor in dairy products. While cheese coagulant enzymes are required in cheesemaking.

Natural Preservatives

Natural & Clean Label Preservatives inhibit the growth of undesirable microorganisms in dairy fermented foods in a biologically friendly way.

Natural Colors

ViviMax™ Annatto is a gmo-free double strength water soluble natural color produced from various carotenoid pigments found in the seeds of the achiote tree.

Flavors for Dairy Foods

Natural Flavors are a product that gives taste or enhances flavors in an existing product. Flavors help compensate for any loss of flavor caused by pasteurization.

Milk Analyzers & SCC

MilkTech® Milk Analyzers & Somatic Cell Counters (SCC) analyze the composition of milk, somatic cell count levels and clinical mastitis in milk.