Instant Tests for Milk
Antibiotics, hydrogen peroxide, aflatoxin, early pregnancy
 Cultures (Including Probiotic Cultures)
Yoghurts, cheeses, fermented milks
New!: high viscosity, no post-acidification cultures for yoghurts
New!: high viscosity, high butter notes for fermented milks
Rennet
Our new technology in rennet is well-proven by major European cheese manufacturers, and is up to 3 times stronger than standard “chymosin” rennets, and much easier to store and transport, with longer shelf-life. Much cheaper to use as well!
Natamycin & Nisin
Flavours and Colours
Fruit Preps and Syrups
For yoghurt and ice cream
Yoghurt Stabilisers
Flavoured Milk Syrups
Typically 1-2% syrups, with all the flavour, colour and sweetener included.
Ice Creams
New stabiliser, creamier products
Dairy Blends (Milk & Juice, Yoghurt & Juice)
From Ready To Drink to 1+7 concentrates |
