Cultures.
Working with a diverse range of partners all across Europe, JKM Foods are proud to offer a wide selection of cultures. Built with the sole aim to best suit the unique needs, of both the UK & Irish dairy markets.
Working with the likes of Igea & Lallemand specialty cultures this allows us to offer, not only the widest selection of cultures. It also allows us to back it up with un paralleled levels of technical knowledge as well.
Cultures available:
A range of cultures which are well suited to aid in the production of various cheese styles. From the pure Mesophilic & Thermophilic strains to blended Mesophilic/Thermophilic strains, JKM Food’s catalog covers a wide range of technologies.
- Fresh.
- Stretched curd.
- Lactic curd.
- Soft cheese.
- Semi hard.
- Hard.
- White’s
- Tvorog, Quark and more.
JKM’s has an extensive catalog of cultures, allowing control of multiple vectors within the production of many yogurt styles.
Working with our partners at Igea you have control of the following:
- Acidification.
- Viscosity.
- Post acidification.
Weather you’re looking to produce fermented milk’s like Kefir, or cream’s such as sour cream and more. Working closely with our partners we have put together a wide selection of strains specific to the production these styles.
Thus allowing you control of flavour, acidification & gas production.
Ripening cultures & Flavour adjuncts for those who are looking to produce, a mold ripened cheese such a Brie or a Camembert or perhaps a washed rind style. Working with our partners at Lallemand Specialty Cultures, JKM Foods have a whole host of solutions to suit your induvial needs.
Our vast selection of flavour adjuncts allow for you the producer create the flavour profiles you want consistently.
Based on carefully selected strains, these strains have been fully investigated by our partners at Igea.
Allowing for a range of probiotic cultures that suit the needs of you the dairy producer.
