Milk & cheese
M Food Group's extensive expertise in the field of natural food processing also extends to starter cultures for dairy products.
Whether kefir, yoghurt, quark or soured milk – the targeted use of our M-CULTURE® microorganisms makes a decisive contribution to success.
We offer adapted microorganisms for cheese production. The range of services includes not only cultures but also microbial rennet, natamycin, natural rennet powder and many more.
The optimal temperature for lactic acid bacteria is between approx. 20-45°C. They are able to form the enzyme lactase, which splits the sugar (lactose) in the milk into glucose and galactose in the presence of water.
The split simple sugars are metabolised further by the bacteria and finally broken down into lactic acid. This leads to a lowering of the pH value, which in an acidic environment causes the milk protein casein to coagulate and results in a thickening or firmer consistency.