Alinda offers a variety of thermophilic and mesophilic dairy cultures
to meet the taste and texture requirements of each product.
Cultures for Yoghurt
We have a long-standing history in supplying yoghurt cultures for any application backed by extensive scientific and technical expertise, in-depth knowledge in protein chemistry and protein processing.
Whether you want to produce a thick, yet milder, traditional Greek-style yoghurt or a smooth and creamy modern yoghurt drink, we have the most suitable solution for you.
Cultures for Cheese
Stand out in the cheese market with a variety of cultures that will help you differentiate your product from the competition. We will support you to develop a tasty product, distinct in terms of flavour and texture.
Our range of cultures is substantially broad and covers the needs of many cheese applications. Whether we develop mesophilic cultures to address the complex production demands of soft cheese or cultures to contribute to the characteristic acid flavour of the feta cheese, we provide a range of cultures designed to meet every functional need of the dairy sector.
We also provide culture solutions for hard- and semi-hard cheeses that guarantee the formation of distinctive texture and flavour while ensuring resistance to high cooking temperatures.