Culture & Enzymes

Bacterial cultures are the key to cheese making and producing various other fermented dairy products, such as Buttermilk, Curd, Lassi, Shrikhand and Yogurt. The dairy culture systems are designed to convey performance, consistent results and cost effectiveness. Starter cultures coupled with technical support that enables the Dairy producer to innovate and preserve a high rank of product uniformity.

We supply advanced range of starter cultures for fermented milk applications like Yogurt, Curd, Paneer etc..

A probiotic culture is a cluster of microorganisms that have the ability to enhance the effectiveness and efficiency of the human digestive tract. These are extremely versatile cultures can help you to create an ample array of conventional and pioneering yogurt products.

Enzymes

RENIPLUS New Generation is a milk-clotting enzyme suitable for application in cheese-making factories, obtained from pure culture Mucor miehei, no pathogen. This enzyme has been fermented in a solution based in low weight nitrogen-compounds.

RENIPLUS New Generation improves the activity of determined lactic starter cultures (Streptococcus thermophilus and Lactococcus spp), allowing to decrease the inoculation dose and regularize acidification curves. Its use can also produce better dripping of curd, curd develops in vat in different way, in such a way that the grain remains more permeable and lacto whey drains much better.

It produces improvements of texture (more firmness), keeping its softness and cheese flavour made with this coagulant.

To sum up, RENIPLUS New Generation:

• Ensure a great regularity in manufacturing.
• Improvement of cheese-making yield.
• Better organoleptic quality.