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The foundation of your products

Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.

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Key Elements

How to select the right cultures.

Making objective-centered choices

There are a large number of culture solutions and many practices for manufacturing a product. Choosing the cultures that best suit your needs requires a good understanding of the production, objectives, and constraints specific to each plant.

Validating through trials and monitoring

Once the choice of cultures has been made, it is essential to conduct trials and evaluate that the results meet the objective. We are here to support you in these trials and in evaluating the results.

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Perspective

Each type of bacterial culture
has its own characteristics.

1

Acidification

The fermentation of starter cultures allows controlled acidification and the attainment of a target pH in the manufacturing process.

2

Flavor and texture development

The secondary bacterial flora (NSLAB) comes into play mainly following the draining of cheeses and during ripening.

3

Appearance

Ripening cultures on the surface and in the body of the cheese modify the appearance of cheeses as they develop.

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Our Approach

Understanding your production, proposing solutions, and conducting trials to validate them.

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The right mix

Cultures work in synergy, choosing and dosing them wisely is crucial.

Expertise

Expertise

Our experts share technical information and their experience.

Performance

Speed

Cultures that work faster allow you to produce more vats/day.

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Your everyday challenges

When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.