DAIRY & CHEESE

Lactic acid is a natural occurring acid in dairy products. It is produced by natural fermentation of the cultures used to produce different cheeses, but also in other acidified dairy products like yoghurt.
Lactic acid enhances the impact of dairy flavours such as cheese, cream and other dairy notes. Adding lactic acid or lactic acid powder to cheese containing products like sauces can result in cost savings because the addition of cheese can be reduced.

Adding lactic acid in the production stage of acidified dairy products and cheeses can decrease the production time without altering the taste profile and giving the needed texture. Besides this the production process is more robust and standardised.

Our calcium lactate and other mineral lactates are perfect sources to increase the mineral content of neutral & acidified dairy beverages while not altering the taste profile of your product.