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.
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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.
CTS develops and produces a full range of acidifying, covering and ripening, direct set and bulk culture systems, probiotic cultures, lipase enzymes and animal and microbial coagulants for all dairy and meat applications.
Dairy surface and ripening cultures are strains of organisms selected for their specific activity in traditional types of cheese. The covering cultures offered include a range of performance that will meet your needs for every application.