Cheese Culture
Smart Starter Cultures for Every Cheese Tradition
Natural Starters — Flavor, Texture & Process Control
i-Culture offers a complete portfolio of mesophilic and thermophilic starter cultures for cheesemaking.
Designed for fresh, soft, semi-hard, hard and specialty cheeses, i-Culture combines Lactococcus, Leuconostoc, Streptococcus, and Lactobacillus strains in tailored blends to deliver reliable acidification, optimal flavor formation, and excellent phage resistance.
Whether you produce Gouda, Cheddar, Emmental, mozzarella, or plant-based dairy alternatives, i-Culture provides the right culture for consistent quality, efficient production, and consumer-preferred taste.
Wide Range
Mesophilic & thermophilic cultures, blends, adjuncts & ripening molds.
Tailored Applications
Fresh cheese, semi-hard, hard, pasta filata, blue, bloomy rind, butter & sour cream.
Flavor & Texture
Balanced acidification and diacetyl production for authentic sensory profiles.
Process Reliability
Strong phage resistance and stable performance in industrial cheese plants.
Clean-Label
Non-GMO, natural origin, consumer-friendly.
i-Culture Product Range
Developed with advanced dairy biotechnology expertise, i-Culture™ is available in direct-set (DVS) and semi-direct formats, suitable for both industrial and artisanal cheesemaking.
Mesophilic cultures
(Lc. lactis, Lc. cremoris, Leuconostoc spp., Lc. diacetylactis) — ideal for fresh, soft, and semi-hard cheeses.
Thermophilic cultures
(S. thermophilus, Lb. helveticus, Lb. bulgaricus) — designed for continental, hard, and pasta filata cheeses.
Mixed blends
— combine mesophilic & thermophilic strains for balanced acidification and texture.
Adjunct & ripening cultures
(Propionibacteria, Penicillium roqueforti, Pen. camemberti) — for eye formation, blue veining, and bloomy rind cheeses.
Vegan cultures
— tailored lactic blends (Lb. rhamnosus and others) for plant-based dairy alternatives.
This flexibility ensures optimal combinations for every cheese type: from quark and cream cheese to Gouda, Cheddar, Emmental, Mozzarella, Parmesan, Camembert, and Blue cheeses and more.
Application
I-Culture is designed for use in:
Fresh & Soft Cheeses
Quark, cream cheese, feta, sour cream
Semi-Hard Cheeses
Gouda, Edam, Havarti
Hard & Continental
Cheddar, Emmental, Gruyère, Parmesan
Pasta Filata
Mozzarella, Scamorza, Kashkaval
Specialty Cheeses
Camembert, Brie, Blue
Butter & Cultured Cream
Traditional cultured dairy products
Plant-Based Dairy Alternatives
Vegan lactic cultures for fermentation and protection
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Comprehensive Range
Tailored blends for all cheese types: hard, soft, fresh, blue, and plant-based.
Process Excellence
Fast acidification with strong phage resistance for consistent results.
Authentic Flavors
Balanced diacetyl production creates traditional cheese profiles.
Versatile Solutions
Mesophilic, thermophilic, mixed blends, and vegan options available.
Market Info
Cheese Culture Market Insights
Market research reveals significant growth and innovation in the cheese culture sector driving industry transformation.
Cheese Market by 2030 — The global cheese market is forecasted to exceed $120 billion by 2030, with starter cultures at the core of maintaining consistent quality and efficiency.
Faster Ripening — Advanced starter cultures can reduce cheese ripening times by up to 30%, helping producers accelerate output without compromising flavor or texture.
Phage Resistance — Modern direct-vat-set cultures deliver over 90% phage resistance, ensuring stable fermentations and reducing costly batch losses in large-scale cheesemaking.
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