Cultures and Enzymes

Cultures are pure fermentation of selected strains of bacteria, yeast and molds. Coagulants and lipase enzymes are critical extractions from carefully selected animal tissue.

Cultures and enzymes play a critical role in the manufacturing of fermented dairy and meat products. Cargil's products are blends of carefully selected ingredients to provide a consistent culture performance. We offer a variety of cultures and enzymes for a broad range of applications.
For dairy applications - cheese and fresh cultured products:

* Frozen direct to the vat cultures (DVC)
* Freeze-dried surface and ripening cultures
* Bulk culture systems (cultures and culture media)
* Cheese milk coagulants
* Lipase enzymes supplemental ingredients used in cheese manufacture such as calcium chloride, annatto cheese color and potassium sorbate

For fermented meat applications:

* Freeze-dried surface and ripening cultures

For barley:

* Protective culture for use during malt production