Starter Cultures 

Starter Cultures, with there being so many, it can seem some days like quite the mountain to climb!

This very fact alone isn’t lost on us here at JKM, this is why we start with the very simple question.

“What is it you’re looking to make?”

Without asking this wholly important first question, we can’t ask the important follow up ones. And that’s the crux of the matter, there are so many factors within cheese making to consider.

Here we shall look at how a partnership with ourselves, can start you dairy processing goals off to the best possible start.

Why Igea’s Range of Starter Culture?

Why did we pick Igea, to be our primary partner within this area of dairy processing?

Well simply put they’re at the fore front of their field, their focus is not solely on just research & development. But as well as attaining new bench marks in their production methods, coupled this passion with an understanding of global culture phage trends. All in all Igea match our commitment to giving dairy producers the best quality products & technical backup.

Igea’s Range of Cultures

JKM through Igea, have a wide selection of  starter cultures available. So, to make it easier to digest we have broken them down in to three sections detailed below.

Igea’s range of lactic acid starter cultures, designed for cheese production is wide ranging. And yet, they have been designed to fit the complex needs of cheese makers.

Simply this range breaks down in to just three simple sections. These sections being the following:

Firstly Thermophilic, Second being Mesophilic & Finally we have the Mesophilic /Thermophilic blends.

This wide selection of starting options, has quickly become the foundation upon which JKM. Have based our ethos of “What do you want to create?” upon.

All of this allows ourselves to get you the right cultures. To not only meet your needs within both your production style & method, but also provides us an opportunity to work within your maturation timetable as well.

These variables have become a large factor in, our a approach to cheese making

Click the link below to see our full offering of Igea’s cultures for cheese.

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Like Igea’s cultures for cheese production, their range of lactic acid starters for yogurt production. These cultures take a novel approach to producers needs, being able to offer a range of options within three core area’s.

The three core area’s are Firstly acidification, Secondly viscosity & Finally post acidification. These variables have allowed us at JKM to help multiple producers, to not only create naturally thicker yogurts without the use of processing aids & thickeners. All so aiding them in producing a clean label products, able to meet the demands of the UK & Eire’s dairy consumers.

Click the link below to see our full offering of Igea’s cultures for Yogurt.

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Looking to produce a Kefir or maybe a sour cream? Once again with ourselves at your side, with our partners at Igea we have you covered!

Depending on your own specific needs we at JKM, have a wide range of options for dairy producers.

Our partners at Igea have busy listening to the global demands, of dairy producers worldwide. And therefore their product development is consistently on going, with the development of new styles & answering the needs of global producers.

Click the link below to see our full offering of Igea’s cultures for Kefir & Sour Cream etc.

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