Dairy Ingredients

Dairy Ingredients

Dairy Cultures

CULTURES

Dairy cultures are starter cultures or microorganism that are utilised for producing fermented dairy products such as yogurts, cheese, soured milk, kefir, etc.

Maas Cultures

Application:

  • Maas
  • Fermented milk
  • Buttermilk

Products: 

  • DEMR 306 / 309
  • MBS 306 / 309
  • SOM 351 / 352
  • DEMQ 308 LYOFAST MW 130 S
 
 

Soft and Semi Soft Cheese Cultures

Application:

  • Cottage Cheese
  • Traditional Cream Cheese
  • White and Blue Mould Cheese
  • Gouda
  • Continental Cheese types

Products: 

  • DEMR 306 / 309
  • MBS 306 / 309
  • DEMQ 308
  • DOM 1 / 2 / 3
  • MOT 095 / 96 / 97 / 98 EF

Feta Cultures

Application:

  • Brined cheese
  • White cheese
  • Feta

Products: 

  • MOT 092 / 094 EE
  • MOT 095 / 096 / 097 / 098 EF
  • LYOFAST MOS 052 / 054 / 060 A
  • DEMR 306 / 309 (for open texture)

Cheddar Cultures

Application:

  • Traditional and Stirred Curd

Products: 

  • LYOFAST MOS 052 / 054 / 060
  • DOS VB 504 / 506
  • MOT 095 / 96 / 97 / 98 EF

Mozzarella & Pasta Filata Cultures

Application:

  • Pizza Mozzarella
  • Cascaval
  • Provolone Cheese.

Products: 

  • STA 10 / 11 / 12 / 13
  • ST 081 / 083 / 087
  • XP IDC (EPS former)

White Mould Spores

Application:

  • Brie 
  • Camembert Cheese
  • Mixed surface ripened cheese

Products: 

  • PCEM
  • GC1 / 2 (GEOTRICHUM) MAM 1
  • PCV5

Blue Mould Spores

Application:

  • Roquefort style Blue Cheese
  • Gorgonzola

Products: 

  • P. Roqueforti NO-N

Flavour enhancing culture

Application:

Adjunct for faster ripening, sweet and nutty flavours. Can be used in a variety of cheeses including:

  • Feta
  • Cheddar
  • Gouda
  • Mozzarella
  • Hard Cheese at low dosages

Products:

  • DHL IDC 13

Protective culture

Application:

Specifically targets the growth of unwanted yeast, mould, and bacteria that cause spoilage/blowing in cheese, “clean” label declaration, and shelf life management.

Products:

  • CIPLM

Hard cheese

Application:

  • Pecorino style pressed cheeses

Products:

  • DOM 1 / 2 / 3
  • DHL IDC 13
  • DOS VB 504 / 506
  • MOT 092 / 094 EE
  • MOT 095 / 96 / 97 / 98 EF
  • ST 081 / 083 / 087

Yoghurt

Application:

  • Mild flavour, creamy texture, increased viscosity due to EPS producing strains.

Products:

  • JOINTEC VB 348 / 349
  • JOINTEC VB 259 / 539

Probiotic yoghurt

Application:

  • Contains probiotic strains.
  • Also suitable for vegan based applications such as coconut milk.

Products:

  • JOINTEC 1 DF

Stabilisers and Emusifiers

STABILISERS AND EMULSIFIERS

Stabilisers assist with acquiring the desired consistency and stops substances from separating again after they have been mixed. Emulsifiers help to mix together substances which do not easily mix, such as oil and water.

 

Ice cream emulsifiers

Products: 

  • EKŐMUL KREM 521 GS / 536 / 538 MGI
Ice cream fats & oils

Products:

  • VEMA 37 / CREMEX

Yoghurt stabilisers

Application:

Specifically for use in production of set yoghurt & drinking yoghurt.

  • Gelatine free
  • Increases viscosity, mouthfeel & prevents syneresis (whey separation)

Products:

  • AFRISTAB DD 24
  • MAXIGEL 617 COLDFLO STYWAX AWH
  • VISCOTECH FLEX HCD 100

Palm oil based stabilisers

Application:

Emulsifiers in:

  • Margarine
  • Caramels 
  • Toffees 
  • Bread 
  • Peanut butter 
  • Beverages 
  • Dried fruits 
  • Confectionery 
  • Instant foods

Products:

  • EKŐMUL MG 95 HP EKŐLITE KRYS 01 S / 07

Milk Blend & Juice stabilisers

Application:

Highly purified, acid-stable sodium carboxymethyl cellulose Cellulose gum for use in milk blends and fruit juices Emulsifier & stabilizer blends for use in flavoured milk Carrageenan for use in flan powders & milk drinks.

  • Milk-fruit drinks
  • Juice
  • Concentrates

Products:

  • Strawberry
  • Tropical Orange
  • Pineapple Peach & Apricot Peach
  • Banana Naartjie

Soya Lecithin

Application:

Used in the food processing industry in the making of bakery foods:

  • Biscuits 
  • Ice cream cones 
  • Cheese 
  • Dairy products 
  • Confectionery 
  • Instant foods
Soya Lecithin
 
Application:
 
Use in the food industry in soft drinks, where it binds the sweeteners and flavourings into the beverage. Also to be used as an emulsifier and a thickening agent in:
  • Icing
  • Fillings
  • Soft candy
  • Chewing gum 
Tara gum HV
 
Application:
 
Natural Food additive used to:
  • Stabilize
  • Add viscosity
  • Agglomerate products

Moligum LV

Application:

Natural Food additive used to:

  • Stabilize
  • Add viscosity
  • Agglomerate products

Stabilisers for food

Application:

  • Protein milk drinks
  • Frying
  • Margarine
  • Chocolate spread
  • Wafers
  • Waffles
  • Low-fat spreads
  • Chocolate
  • Ice cream coatings

Milk powders

MILK POWDERS

Most commonly used as a replacement for milk solids in various dairy products.

Buttermilk powder

Application:

Use as a replacer for milk solids in various dairy products.

Creamer

Application:

Use as a replacer for milk solids in various dairy products.

Full cream milk powder

Application:

Use as a replacer for milk solids in various dairy products.

Skimmed milk powder

Application:

Use as a replacer for milk solids in various dairy products.

Solmiko HD MPC80

Application:

Used as a spray - it is a dried Milk Protein Concentrate.

Whey protein

Application:

Use as a replacer for milk solids in various dairy products.

Rennets

RENNETS

Rennet is an enzyme used to coagulate milk, in order to form a thick curd. It is useful in the production of cheese.

Animal Rennet

Application:

Used for cheese production

Products:

  • Rennet Paste Riga Bianco (50 kg / 30 kg / 10 kg)
  • Rennet Paste Provo 5

Non-animal Rennet

Application:

Used for cheese production

Products:

  • Microclerici Rennet Powder (500 gr)
  • Albamax Liquid Rennet Powder (23kg / 11 kg / 1L)
  • Maxiren Liquid Renner (20L)
  • Powder Microclerici 2400 IMCU

Cheese production ingredients

CHEESE PRODUCTION INGREDIENTS

Emulsifying salt

Application:

For the production of processed cheese

Products:

  • JOHA PZ 7
  • JOHA S9 
  • SOLVA 62 
  • SOLVA 120

Calcium chloride flakes

Application:

  • Used in cheese production to balance calcium levels

Citric acid

Application:

  • Used in feta & ricotta cheese production to lower pH of brine

Red Wax

Application:

  • Food grade hydrocarbon mineral waxes
  • Dip cheese in melted wax

Plastic emulsion

Application:

  • Used on Gouda Cheese before adding wax

Disposable cheese cloths

Application:

  • Used in cheese production

Non-iodised salt

Application:

  • Used in the production of cheese and in cheese-brine