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Plant-based Solutions for Vegetarian & Vegan Foods

Vegan Starter Cultures For Cheese & Yogurt

Andina-Ingham is very proud to be the exclusive UK agent for Clerici Sacco, the Italian culture & enzyme specialist.  In partnership with Clerici Sacco, we offer our customers a range of frozen and freeze dried starter cultures for direct VAT or bulk starter use.  In addition, we provide specialist technical assistance and an in-depth product knowledge that can play a critical role in helping our customers choose the right product and achieve the required performance and end product differentiation.

Dairy starter cultures are used in the production of cheese and fermented milk products.  They are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions.

Most starter cultures belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs).

Selected starter cultures convert milk sugar (lactose) into lactic acid.  The acid produced is a form of preservation. Starter cultures also create protection from harmful bacteria by competition and by creating bacteriocins to inhibit them.  The most effective bacteriocin producing strains can be used to protect against specific undesirable bacteria.


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Other fermented milk products

Suitable For

Dairy Free

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