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What’s New?

Dec-2013: CT-radically NEW Technology

nouCryovac® CT films vs Conventional Shrink films

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May-2010: Palsgaard® AMP 4448

Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and ..?

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Dairy Cultures

Starting on 1 July 2004, MTC ROMANIA provides the Sacco/Italy cultures. These are included in the category of freeze-dried DVS cultures.
We offer a wide range of cultures for all types of dairy products:

1. Thermophilic cultures
iaurt1These cultures include strains of Streptococcus thermophilus and Lactobacillus delbrueckii, subsp. bulgaricus –used for the production of stirred and set yoghurt, drinking yoghurt- simple or flavoured, with fruits and various supplements. We combine in our range traditional with innovation.

2. Mesophilic cultures
iaurt3In this category the following are included: various mixtures of strains of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis biovar. Diacetylactis and Leuconostoc, which are extremely useful in the production of cream, butter milk, sana and other fermented products, all meant to meet the requirements and tastes of the customers.

3. Probiotic cultures
iaurt4Lactobacilus acidophilus and Bifidobacterium are only two of the bacteria recognized for their positive healthy effect on the human body, and we provide them to you, in order to add high quality to our dairy products.

4. Protective cultures
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Lactobacillus rhamnosus and Lactobacilus plantarum are just two of the bacterias which contribute to inhibition and growing of unwished microorganisms in food.

CULTURES FOR CHEESE

1. Cultures for fresh cream cheese
2.Cultures for all types of maturated cheese:
Trapist, Olanda, Tilsit etc.
3. Cultures for pasta filata cheese types:
Mozzarella, Penteleu cashcaval, Dalia, Rucăr etc.
4. Cultures for white cheeses in brine:
telemea, Fetta.

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