Cultures and Enzymes
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Description
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
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
Contact the seller
Cultures and Enzymes