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Dairy Cultures are mainly used in starter cultures and are for the production of lactic acid from lactose which actually is milk sugar. Mostly the product is helpful in substituting or assisting the coagulation of milk protein and the job is done by reducing or bringing down its pH value. Also known as fermented milk products are dairy foods which are made by fermented with the lactic acid bacteria for example Lactobacillus, Lactococcus, and Leuconostoc. Dairy Cultures contains lactic aid bacteria. These are very helpful in changing the milk sugar termed as lactose into the lactic acid in a way that the milk becomes sour.