Our mesophilic and thermophilic cultures can meet the requirements for the flavour, the taste and the technical characteristics of the greek products as well as of those designed for other markets by exporting manufacturers.
Yoghurt
a wide range of cultures for all types of yogurts, depending on the desired characteristics of the end product, like thickness, mildness, creaminess, acidity etc.
We also have special cultures for the production of non-dairy yoghurt (vegan).
Cheese
We offer a wide variety of strains for the production of semi-hard and hard cheeses, with delicate and appealing flavours and tastes. Our company's goal is to offer the greek industry marketing ideas and specialized technical support to produce quality products for the local and for the international markets.
Especially for feta, we can offer excellent cultures that can differentiate one’s product from competition, according to the desired characteristics.
We also have special cultures for the production of non-dairy cheese (vegan).
Other dairy products
For products such as ariane, kefir, etc., we have a wide range of mainly mesophilic cultures, which can give organoleptic and technical characteristics that each producer wishes for his products.
Processed cheeses (analogs)
We have the technical know-how and the appropriate ingredients, which are necessary for the production of these types of cheeses.
- Phosphate salts
Additives that give special technical features such as melting, slicing, softness, etc. - Cheese flavours
Natural flavours and flavourings for the standardization of the aroma and taste. - Colorings
Annatto or carotene can give the desired shade to the finished product
