They are elaborated from the fermentation of the specific lactic culture and enzymatic reactions, obtaining products rich in aroma, thermo-resistant and with natural profiles.
Used in applications such as natural cheeses, analogous and extended cheeses, dairy beverages, yogurt, snacks, marinades, desserts, bakery, flavoring in vegan products, etc; by reinforcing the dairy flavor, obtaining clean and GMO-free labeling.
• Cheeses: cheddar, cream cheese, blue cheese, mozzarella, cotija, gouda and swiss
• Milk: raw, cooked, evaporated and condensed
• Others: butter, creams, creams and yogurt