Fresh dairy

From milk acidification in cheese making, to mozzarella preservation, to coagulation in cottage cheese and ricotta; our lactic acids will boost your dairy applications. Here are just four of the specific ways that our biobased solutions can help create better dairy applications:

Milk acidification in cheese making

Simply add our PURAC natural lactic acid to milk during the cheese making stage. The result: Extremely effective pH reduction that provides a natural fit with dairy products with a mild, pleasant taste.

Yeast and mold control of semi-hard and hard cheeses

Verdad F95 is well suited to control yeast and mold in dairy. It can be applied directly to the surface of cheeses, like the surface of foil-ripened cheeses, or underneath the coating layer of naturally ripened hard or semi-hard cheeses. It can also be applied as an ingredient in the coating layer. Verdad F95 consists of 50% organic acid salts, predominantly propionate.

Ricotta coagulation

By adding PURAC to the whey of ricotta cheese, you change the protein structure by coagulating the albumin and globulin. The result is great texture and natural dairy-like flavor.

Mozzarella preservation

When our PURAC 80 liquid is added to mozzarella brine, it's proven to preserve the freshness, softness, and elasticity of the brine as well as preserving the color and lightness of the end product with no compromise on flavor.