Cultures, enzymes and probiotics for dairy
Rawplex supplies raw materials to dairy processors making yoghurt, cheese, fermented milks and fortified dairy: lactic cultures and probiotic strains, lysozyme and lipase enzymes, calcium chloride, lactic and citric acids, prebiotic fibres and vitamins A and D3. Every material is exported from China with a batch Certificate of Analysis and published MOQ and lead time.
Probiótico
In the Dairy industry, Bifidobacterium is valued as a probiotic that helps improve cheese, yoghurt and fermented-dairy quality. It supports…
Probiótico
Lactobacillus acidophilus is added to dairy products such as yogurt and acidophilus milk to enhance probiotic content and support digestive health.
Probiótico
In the Dairy industry, Lactobacillus bulgaricus is valued as a probiotic that helps improve cheese, yoghurt and fermented-dairy quality. It supports…
Probiótico
Lactobacillus casei is used in dairy fermentation processes to improve flavor development and provide probiotic benefits in products like yogurt and…
Probiótico
Lactobacillus plantarum is used in fermented dairy products and cheese to support acidification and flavour development, and as a probiotic strain.
Ácido orgánico
Citric acid monohydrate is used in dairy products as a pH regulator, helping to stabilize the acidity and enhance the flavor profile of various dairy…
Ácido orgánico
Lactic acid is utilized in dairy processing as an acidity regulator and antimicrobial agent, ensuring product safety and extending shelf life in…
Ácido orgánico
In the Dairy industry, Propionic Acid is valued as a organic acid that helps improve cheese, yoghurt and fermented-dairy quality. It supports…
Edulcorante
Dextrose monohydrate is used to sweeten flavoured milks and dairy desserts and as a readily fermentable sugar for starter cultures in cultured…
Edulcorante
Maltodextrin acts as a bulking agent in dairy applications, providing texture and stability in powdered dairy products and encapsulated flavors.
Enzima
Lipase enzyme is employed in cheese production to develop flavor and improve the characteristics of enzyme-modified dairy ingredients.
Enzima
Lysozyme enzyme is used by cheesemakers to prevent late blowing in hard cheeses, enhancing product quality and shelf life.
Prebiótico
Fructo-oligosaccharides are incorporated into dairy products like yogurt and infant formula to promote gut health by selectively feeding beneficial…
Prebiótico
Isomalto-oligosaccharides are used in dairy formulations as a low-glycaemic sweetener and soluble fiber, enhancing the nutritional profile of…
Vitamina
Vitamin A palmitate is commonly added to milk and dairy products to fortify them, ensuring adequate vitamin A intake for consumers.
Vitamina
Vitamin D3 is added to milk and dairy products to support calcium metabolism and promote bone health, enhancing the nutritional value of these…
Sal mineral
Calcium chloride is added to pasteurized milk by cheesemakers to restore calcium balance and improve curd firmness, enhancing the overall quality of…
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Culture and probiotic specifications state CFU/g and the storage temperature, and we plan packaging and transport mode so the count arrives as specified.
Lysozyme and lipase are quoted by declared activity, with the assay method named on the CoA, so dosing stays constant from one delivery to the next.
Food-grade calcium chloride restores the calcium balance that pasteurisation disturbs, supporting firmer curd and more predictable coagulation in cheesemaking.
Vitamins A and D3 for fortified milk, and FOS or IMO fibres for prebiotic positioning, supplied with the documents your label claims rely on.
Tell us the product (culture, enzyme, acid or fortificant), the activity or CFU target and your monthly volume.
Where available we send a sample with the TDS, MSDS and a batch CoA, so your QC can test before you commit to volume.
We quote with FOB or CIF terms. Temperature-sensitive cultures are planned for the transport mode that protects viability.
Documents available for dairy materials:
Lactobacillus bulgaricus, L. acidophilus, L. casei, L. plantarum and Bifidobacterium. Each product page gives the strain details and the stated CFU/g.
Lysozyme is used in some hard and semi-hard cheeses to control spore-forming bacteria that cause late blowing. It is usually derived from egg white, which matters for allergen labelling.
Pasteurisation reduces the soluble calcium available for coagulation. A small addition of food-grade calcium chloride helps rennet set a firmer curd in less time.
Storage and transport follow the conditions on the product's TDS. We confirm the packaging and the sea or air option that keeps the culture within its specified temperature.
Yes. Fructo-oligosaccharide (FOS) and isomalto-oligosaccharides (IMO) are listed with specifications and MOQ on their product pages.
Tell us the material, grade and quantity and we will reply with a quotation, normally within one business day.
Request a quotation
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