FOOD INDUSTRY
We assist our clients with new applications for fermented products and cheese, offering the latest technology in product formulation to meet their specific requirements. Since we are able to help our clients select the right ingredients and additives from the very beginning, the product development process is optimized, and time-to-market is accelerated.
FERMENTED PRODUCTS
Berdica Cement is constantly working to ensure new cultures from its partners that meet the demands for high quality, cost-effectiveness, sustainability, safety, and flexibility in the modern production of fermented products. We also work with cultures that are adapted to local requirements and assist clients in combining fermented product cultures with colorants and flavors.
YOFLEX®
YOFLEX® is a series of mixed starter cultures specifically designed for the production of fermented products. These cultures create the best foundation for thermophilic applications in the dairy industry, such as stirred, set, drinking, and concentrated yogurt.
EXACT®
The EXACT® product range consists mainly of mesophilic cultures. They are used in dairy products such as buttermilk, kefir, yogurt sauce, quark, and processed cheese.
NU-TRISH®
The NU-TRISH® product range consists of individual strains or convenient culture blends for probiotic dairy products.
FRESHQ®
The bio-protective culture FRESHQ® is a completely natural way to reduce the risk of spoilage caused by contamination with yeasts and molds, thereby protecting the brand value of the product and lowering the costs related to quality issues in dairy products.
NOLA® Fit
NOLA® Fit is the perfect solution for lactose-free dairy products.
The main forms of cultures are freeze-dried and frozen, so most cultures are available in both forms.
- Frozen form
Method of use
Remove the culture from the refrigerator just before use. Do not thaw it. Disinfect the packaging before opening. Open the packaging and add the frozen granules directly to the pasteurized product. Stir the mixture slowly for 10-15 minutes to ensure even distribution of the culture. The recommended incubation temperature is 35-45°C.
Shelf life
A minimum of 12 months from the production date when storage is done according to the recommendations.
Storage temperature
under -45oC.
- Freeze-dried
Method of use
Remove the culture from the refrigerator just before use. Disinfect the surface with chlorine. Open the bag and add the freeze-dried granules directly to the pasteurized product. Stir the mixture slowly for 10-15 minutes to ensure even distribution of the culture.
The recommended incubation temperature is 35-45°C.
Shelf life
A minimum of 24 months from the production date when storage is done according to the recommendations.
Storage temperature below -18°C.
For more information, please visit our partner's website: https://www.chr-hansen.com/en/food-cultures-and-enzymes/fresh-dairy
CHEESE PRODUCTS
CHEESE PRODUCTS
CHEESE SEED
The cheese rennet is an original fermented chymosin (FPC) with a strength of 1000 IMCU in liquid form and 2235 IMCU in powder form for the most effective cheese production, making it affordable for both small and large producers.
Benefits of using Cheese Seed include:
- Reduced dosage requirements
- Enhanced cheese texture
- Improved thin slicing capability
- Increased cheese yield
- Superior taste profile
- Prevention of cheese bitterness
- Increased whey value
- Enhanced control over the cheese-making process
- Extended shelf-life for fresh cheeses
Cheese Seed is versatile and suitable for all cheese types. Its proven quality makes it ideal for feta, kashkaval, continental-style cheeses, mozzarella, pizza cheese, cheddar, and many others.
HARD CHEESE / KASHKAVAL
This DVS® culture is available in freeze-dried (lyophilized) form. It contains an optimal combination of three strains – Streptococcus Thermophilus, Lactobacillus Bulgaricus, and Lactobacillus Helveticus. This culture offers all the well-known advantages of direct starter cultures, characterized by consistent acidification rates during production and resulting in a full-bodied and rich flavor of Kashkaval cheese upon maturation.
This culture is particularly suitable for the production of Pecorino and Kefalotiri cheeses.
FETA CHEESE
White cheese represents 12% of the global cheese market and is experiencing an annual growth rate of approximately 3%. Traditionally produced and consumed in Greece, the Middle East, and the Balkans, white cheese is also expanding into new markets.
DVS® products for white cheese enable producers to consistently meet quality expectations and achieve optimal growth opportunities. A recommended combination includes a coagulant, DVS® starter cultures, and, where appropriate, additional cultures to reduce bitter peptide formation and potential growth of yeasts and molds in cheese.
For more details, please visit our partner’s website:
https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese
TECHNICAL SERVICES
Our technical team has extensive experience in dry mortar applications. We work with you from concept to final product, in formula development and the evaluation of sensory organoleptic characteristics, and can assist you from pilot tests in the laboratory to production trials, ensuring that you get the final product you desire.
We have developed an effective technical service program that includes:
- Factory auditing
- Product formula optimization
- On-site training
- New product development
- Solutions to production issues
- Final product analysis if needed
Our team has deep knowledge of ingredients, their functional properties, and their application in the building materials industry.
