It's time to control acid and boost taste in your dairy

Lactic acid is a natural and effective way to stabilize pH in your dairy products – with no compromise on taste.

Brands like our PURAC® lactic acid enable you to accelerate fresh cheese production because no culture is needed.

PURAC can be added direct to the dairy immediately after processing to create a microbiologically stable end product. But that’s only half the story…


Boosting dairy flavor

Typically, dairy flavor comes through fermentation. Which makes it a perfect fit for lactic acid - found naturally in dairy products. The result: You get all the effects fermentation…but without the need for fermentation itself.

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