Cultures and enzymes
For centuries, natural spontaneous fermentation has been used to preserve highly perishable foods by inhibiting the growth of spoilage organisms. These fermentations were mainly characterized by the naturally present lactic microflora in these foodstuffs. In the 1950-60s, commercial starter cultures were introduced. These include acidifying (fermenting) bacteria for all varieties of cheese, yogurt, sour cream, quark and other fermented milks and fermented meats. Over the subsequent 40-50 years, the culture business evolved into a finely tuned science.
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.
Cultures are pure fermentations of selected strains of bacteria, yeast and molds. Coagulants and lipase enzymes are critical extractions from carefully selected animal tissue. Our culture media are blends of carefully selected ingredients to provide consistent culture performance.
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.
Our bulk culture media and cultures for natural cheese provide processors with the flavor development and yields to satisfy their customers. 