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…
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.