Cheese industry

STARTER CULTURES 

• For all types of cheese (Mozareall cheese, sei hard cheese, hard cheese, soft cheese);
• Starters enriched with good bacteria (Lactobacillus acidophilus, Bifidobacterium lactis, etc.).

ENZYME

• Enzymes of animal origin for milk coagulation;
• Enzymes of microbiological origin for milk coagulation;
• Enzyme Lactase for the production of lactose dairy products;
• Transglutaminase - enzyme to increase the yield of curd and cheese.

PRESERVATIVES

• Natamycin: preparation for cheese surface to avoid moulds;
• Lysozyme: preparation for cheese to avoid late blowing;
• Nisin: preparation for processed cheese, milk drinks to extend life.

CHEESE COATINGS

COLLAGEN LABELS

FOOD COLOURANTS

• "Clear Whey"  colorants for natural cheese;
• Annato;
• Anthocyanins;
• Beetred;
• Carmine;
• Carotene;
• Chlorophyll;
• Elderberry;
• Lutein;
• Paprica;
• Tumeric;
• Food caramel;;
• Blends of colourants.

FLAVORS

• Natural flavors;
• VEGAN flavors;
• natural flavors for fat-reduced products increase the creamy/fatty taste.

PLANT BASED PROTEINS

• Carob proteins;
• Pea proteins;
• Bean proteins;
• Functional proteins;
• Organic plant-based proteins,

VEGETABLE FIBERS

• Potato;
• Wheat;
• Cellulose;
• Acacia gum;
• Citrus fiber;
• Carob seed fibers;
• Functional fiber systems;
• Organic vegetable fibers;

MODIFIED STARCHES

• Organic modified starches;
• Cold swelling modified starches;
• Hot swelling modified starches;
• Mechanically modified starches without E-numbers;
• Blends of modified starches;
• Modified starch blends with thickeners.

SPICES

• Spices and spice mixes with reduced microbiological contamination;
• Standardized-sized spices and spice mixes;
• Spice mixes for surface decoration;
• Single spices;
• Ecological spices.