Cargill starter culture preparations are available in different formats demanded by the production technologies in the dairy and meat industry. These are Direct Vat Cultures (DVC) and Bulk Culture Systems. Cargill offers them in frozen as well in freeze-dried form.

DVC are highly concentrated active cultures that can be added directly into the production vat and no scale-up in the dairy plant.

Bulk cultures come at lower cell counts as no post fermentation concentration step is done. Cargill offers specifically adapted media to its customer to be flexible in growing the starter ready to be used in his application at optimum performance.

Cargill offers a diverse product range of DVC and Bulk Set Cultures for a wide range of dairy applications like cheese (i.e., fresh cheese, soft cheese, hard cheese, semi hard cheese), fresh fermented milk products (i.e., yogurt, yogurt mild, quark, sour cream, butter). Probiotic cultures are available for many dairy and other food applications.

For promotion and marketing of your product, we offer several trademark programs that are available for licensing and co-branding (i.e., Biogarde™/Bioghurt™).