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Starter & Protective Cultures

Smart Cultures for Cheese, Yogurt & Fermented Dairy

Let’s Make Dairy Safer, Fresher & Tastier!

i-Culture offers advanced starter and protective cultures to optimize flavor, texture, fermentation, and shelf life across cheese, yogurt, fermented milks, and plant-based alternatives. From artisanal to industrial production, our natural, clean-label solutions ensure consistent quality and process efficiency.

Premium Cheese

Flavour

Low-Post Acid

Yogurt

Health-Benefit

Dairy

Protected FMP

Freshness

Reliable Fermentation & Rich, Consistent Flavor

i-CULTURE Cheese Starters – Reliable Fermentation & Flavor

Complete portfolio of mesophilic and thermophilic starters for fresh, semi-hard, hard, and specialty cheeses. Tailored blends of Lactococcus, Leuconostoc, Streptococcus, and Lactobacillus strains deliver consistent acidification, optimal flavor, and strong phage resistance.

Key Highlights:

Wide range: Mesophilic, thermophilic, mixed blends, adjuncts & ripening molds
Tailored applications: Gouda, Cheddar, Mozzarella, Emmental, Camembert, plant-based dairy
Process reliability: Fast, controlled acidification & robust phage resistance
Clean-label: Non-GMO, natural origin, consumer-friendly
Cheese Cultures
Smooth, low-acid yogurts & fermented milks with optimal viscosity and taste

i-CULTURE Yogurt & FMP – Consistency & Market-Proven Performance

Thermophilic and mesophilic cultures for yogurts, kefir, sour cream, and other fermented milks. Optimized for viscosity, acidity, flavor, and mouthfeel across set, stirred, drinkable, Greek, and plant-based variants.

Key Highlights:

Broad range: Thermophilic & mesophilic blends for yogurt & FMP
Tailored applications: Set, stirred, drinkable, Greek-style, Ayran, Dahi, plant-based
Taste & texture: Mild & creamy or high-aroma authentic profiles
Clean-label: Non-GMO, HALAL/KOSHER available
Yogurt Cultures
probiotics for gut health and consumer health

i-CULTURE Probiotics – Health & Functional Benefits

Strain-specific and blended probiotics for yogurts, fermented milks, fresh cheeses, and plant-based dairy. Scientifically validated strains support gut health, immunity, and digestive well-being, while maintaining flavor and texture.

Key Highlights:

Broad strain portfolio: Lactobacillus, Bifidobacterium, Saccharomyces
Applications: Yogurt, kefir, sour milk, frozen yogurt, cheeses, plant-based dairy
Shelf-life optimized: Stable fermentations with low post-acidification
Clean-label ready: Non-GMO, HALAL/KOSHER
Probiotic Cultures
shelf-life extension

i-CULTURE Protective Cultures – Fresher for Longer

Direct-vat protective cultures inhibit yeast, mold, and spoilage bacteria naturally. Extend shelf life, maintain flavor, and support clean-label positioning across yogurt, kefir, fresh cheeses, and plant-based dairy.

Key Highlights:

BioProtection: Inhibits yeast, mold & spoilage organisms
Easy-to-use: Direct-vat, no extra processing
Maintains taste & texture: Minimal post-acidification
Sustainable: Reduces food waste
Mold-Inhibiting Cultures

Elevate Your Fermentation Process

Our fermentation specialists are ready to help you select the perfect culture combination for your products. From strain selection to process optimization, we provide comprehensive support for your success.