Cheeses
Cargill leads the industry in cheese making technology. Our bulk culture media and cultures for natural cheese provide processors with the flavor development and yields to satisfy their customers. Combined with our enzyme products, cheese makers can rely on Cargill for a complete solution to their cheese making needs.
Direct vat cultures (DVC) are another growing trend in both cheese making and cultured fresh dairy products. Our DVC cultures can help cottage cheese and other cheese makers increase their throughputs and yields through faster-growing strains with phage resistance.
In times of economic constraints, processed cheeses are gaining popularity amongst consumers. Cargill’s complete range of Starches, Hydrocolloids and Functional Systems allows you to control texture and melting behaviors while keeping costs down.
Ingredients and systems |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
