Fermented from natural ingredients (milk).
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We offer all the ingredients you need to produce lactic butter – no matter how you produce it.
For example, if you’re using the NIZO method for lactic butter production, our Ceska®Lact LA produces pH stable and aromatic lactic butter - converting acetolactic acid into the typical butter aroma, diacetyl.
Simply add this natural lactic acid concentrate (together with a food culture or distillate) to the butter process after churning the cream to achieve the pH-level you need.
Perhaps you’re looking for an alternative to using cultures in your continuous butter production. If so, our Ceska®Lact Distillate is ideal. It improves process security, with a more controlled flavor level – and delivers versatile butter flavor by achieving the diacetyl level you need.
In both cases, you can be assured of a natural, clean-label solution that complies with all European regulations.
And it doesn’t end there. You can also use our range of Ceska®-Star butter cultures to produce diacetyl; while our Ceska®Media provides the ideal environment to grow the Ceska®-Star butter cultures. So, ready to get started?
Our experts are always available to help.
If you are an existing customer, please go directly to our Customer Portal.
Add Ceska®Lact LA to your butter culture to reach a high level of diacetyl; and achieve the targeted acidity (pH).
Simply add Ceska®Lact Distillate to your butter to reach your desired diacetyl butter flavor.
Add these starter cultures to boost the butter flavor and TNSF (total solids non-fat) of your product – as well as for the acidification of cream in the batch process.
Ceska®Media delivers a higher yield of butter culture; greater efficiency; and reduced risk of bacteriophage contamination.
