Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese. 

New ingredients from Bell, Cargill, Enzyme Development Corp., and more!

Starter cultures offer fast fermentation time; Bioprotective cultures increase shelf life naturally; Plus More!

DSM developed a total solution for Continental cheese that consists of a range of Delvo Cheese CT cultures

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.

Chr. Hansen introduces the next generation of its popular STI™ cheese cultures — the most dependable solution for mozzarella and other pasta filata type cheeses on the market.