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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.
Vaidas Abračinskas
Vaidas Abračinskas
Business Unit Manager
Dairy, Bakery, Beverage Industry
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