i-Culture Protective Cultures
Natural Defense for Dairy Freshness
Fresher for Longer, Naturally
Protective cultures are key to extending shelf life and safeguarding product quality without compromising taste or clean-label positioning. i-Culture Protective Cultures combine carefully selected Lactobacillus, Propionibacterium, and yeast-friendly strains that suppress spoilage organisms, reduce yeast and mold growth, and maintain fresh flavor profiles.
From yogurt and kefir to fresh cheeses and plant-based alternatives, i-Culture delivers bioprotection that reduces waste, enhances consumer trust, and supports sustainability goals.
BioProtection
Naturally inhibits yeast, mold, and spoilage organisms.
Applications
Yogurt, sour milk, kefir, fresh cheeses, and plant-based dairy.
Clean Label
No additives, Non-GMO, HALAL/KOSHER available.
Sustainability
Extends shelf life, reduces food waste
Easy-to-use
No addition
i-Culture Protective Product Range
Built on advanced microbiology, i-Culture™ Protective Cultures are delivered in freeze-dried direct-vat form for seamless use in artisanal or industrial production.
Core Strains & Functions:
Lactobacillus rhamnosus, Lb. casei, Lb. paracasei
Strong antagonistic effect against spoilage organisms
Lactobacillus plantarum
Versatile, flavor-neutral, and effective against mold/yeast
Propionibacterium freudenreichii
Supports shelf life while enhancing flavor in cheeses
Lactococcus lactis
Contributes to natural protection and mild acidification
Blend Examples (Proquiga range):
MIX-PROTECT
Lb. casei rhamnosus + Micrococcus spp. → Yogurt protection, balanced taste
FLAVO-PROQ
Lb. casei rhamnosus + Lb. plantarum → Shelf-life extension with mild profile
LRP
Lb. casei rhamnosus + Lb. paracasei → Strong bioprotective synergy for fermented milks
MIX-AROM
Lb. paracasei + P. freudenreichii → Fresh cheese flavor and protection
LLN-PROQ
Lc. lactis → Mild protective starter
LCR-PROQ
Lb. rhamnosus → Single-strain protection with functional positioning
A flexible portfolio enabling yogurt, kefir, fresh cheeses, and dairy alternatives to stay fresh longer — naturally.
Application
i-Culture Protective Cultures are designed for:
Fresh Cheeses
Mold/yeast inhibition with added flavor complexity
Hard & Semi-Hard Cheeses
Protection plus flavor development
Yogurts & Fermented Milks
Extended freshness without flavor loss
Kefir & Sour Milks
Improved shelf life in yeast-rich fermentations
Plant-Based Dairy
Natural protection for alternative dairy products
Image Placeholder
Replace with product image
Natural Protection
Inhibits spoilage organisms naturally without chemical preservatives.
Extended Freshness
Extends shelf life while maintaining authentic flavor profiles.
Waste Reduction
Reduces food waste by up to 30% across the supply chain.
Easy Implementation
Direct-vat application with no additional processing steps required.
Market Info
Protective Cultures Market Insights
Market research reveals significant growth and consumer preference shifts in the protective cultures sector. Here are the key market insights.
CAGR in BioProtective Cultures. The global protective cultures market for dairy is projected to grow nearly 10% CAGR, fueled by demand for clean-label shelf-life solutions.
Extra Shelf Life. Protective cultures can extend yogurt shelf life by up to 7 days, cutting waste by up to 30%
Food Waste Reduction Potential. Protective cultures play a key role in reducing global food waste, especially in dairy.
Related Products
Explore our comprehensive range of dairy production solutions
Pregnancy Detection
Natural Preservatives & Bioprotection
Starter & Protective Cultures
Dairy & Food Enzymes
