Why Choose Us
With over thirty years of experience in producing lactic cultures, we proudly offer advanced, highly specialized solutions for the dairy industry.
Selection of Lactic Cultures
Our starter cultures are essential to fermentation processes, ensuring safety, authenticity, and innovation. They meet high standards, including Halal certification for the Islamic market and FSSC 22000 for food safety.
Formulations
Easy to prepare and quickly fermenting, our cultures significantly enhance cheese yields and extend shelf life. With a high cell concentration per gram, they create products of high nutritional, gastronomic, and commercial value.
Technology and Experience
Lactic cultures, with high cell concentration, are ideal for creating dairy products with substantial nutritional and gastronomic value. We offer custom, versatile recipes for differentiated dairy items, ensuring a great quality-to-price ratio and adherence to food safety certifications.
Our Products
Our carefully selected lactic cultures, available in freeze-dried or frozen forms, feature high cell content with fast fermentation activity and strong phage resistance. This ensures the consistent, high-quality production of dairy items.
CATEGORIE DI FERMENTI LATTICI
Our lactic cultures are categorized based on metabolic function, growth temperature, and microbial composition.
High Acidifying Power
A specific category of mesophilic and thermophilic lactic bacteria added directly to milk to initiate fermentation and achieve the desired product.
Low Acidifying Power and Aromatics
These cultures are added to milk due to their limited lactic acid production. They aid cheese maturation by generating enzymes with strong proteolytic and peptidolytic activity, contributing to flavor development during aging.
High Thickening Power
Designed for natural production of fermented milk, yogurt, and similar products without added thickeners, as well as for cheeses with uniform, high-quality texture. These cultures also support pasta filata cheeses, significantly enhancing dairy yield.
For Whey and Milk Starters
These cultures enrich natural microbial starters, enhancing fermentation processes and ensuring greater product stability.
Secondary Cultures
These are added to milk to initiate specific fermentations, enhancing and defining the maturation of dairy products, such as cheeses with eye formation, blue cheeses, and fermented dairy products.
Bioprotective Cultures
Added to milk to prevent spoilage and inhibit harmful microorganisms (molds, yeasts, pseudomonas) that cause defects like swelling, discoloration, and pathogenic growth. These cultures naturally extend shelf life and improve safety by reducing the need for additives like potassium sorbate and nitrates.
Probiotics
These cultures are developed for creating new functional products with high health and nutritional value.
FINISHED PRODUCTS
Fresh and aged pasta filata cheeses
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MM | MOZZARELLA and PASTA FILATA CHEESES | Streptococcus Thermophilus |
| MM | BUFFALO MOZZARELLA | Mixtures of Streptococcus thermophilus |
| MM/BF | MOZZARELLA | Streptococcus Thermophilus |
| BF | MOZZARELLA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum, Enterococcus faecium, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis |
| MM | PIZZA CHEESE | Streptococcus Thermophilus |
| MM | FIOR DI LATTE | Mixtures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum, Enterococcus faecium, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis |
| MM / S | AGED CACIOCAVALLO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus casei |
| TOB | MOZZARELLA and PASTA FILATA CHEESES | Streptococcus Thermophilus |
| BFF | MOZZARELLA | Streptococcus Thermophilus |
| TOB | BOCCONCINI | Streptococcus Thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
| PCE | PIZZA CHEESE | Streptococcus Thermophilus |
| TLC | FRESH CACIOCAVALLO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
| TLC/S | AGED CACIOCAVALLO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus casei |
| TLC/O | HOLE-AGED CACIOCAVALLO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii |
| TCC | SCAMORZA | Streptococcus thermophilus, Lactobacillus helveticus |
| MAP | SWEET PROVOLA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis |
| MAAC | ACIDIFIED MOZZARELLA AND PASTA FILATA CHEESES | Mixture of Streptococcus Thermophilus |
Fresh cheeses
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| BF | YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMA | SOUR YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| BF | CREAMY YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MM | SWEET GREEK YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMAR | AROMATIC YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMYO1 -2 -3 -4 -5 – | DAIRY DRINKS | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMC | SWEET KEFIR | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Kluyveromyces marxianus subsp. Marzianus |
| MMA | KEFIR | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Debaryomyces hansenii |
| MAR 008 | SOUR CREAM | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 1V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 2V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus (exopolysaccharide producer), Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 3V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus (exopolysaccharide producer), Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 4V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 2A | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis |
| MAR 2C | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 2D | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 2E | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Acetonicus |
| MAR 2F | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Streptococcus thermophilus, Lactococcus lactis subsp. Acetonicus, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 3B | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 4B | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 5A | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus (polysaccharide producer) |
| MAR 5B | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM, PASTA FILATA CHEESES | Streptococcus thermophilus |
| MAR 5C | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM, CURDLED MILK | Streptococcus thermophilus (polysaccharide producer) |
| MAR 6A | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus (polysaccharide producer), Lactococcus lactis subsp. Cremoris |
| MAR 6B | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus, Lactococcus lactis subsp. Cremoris |
| MAR 6C | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus (exopolysaccharide producer), Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis |
| MAR 2B | SPREADABLE FRESH CHEESES | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis |
| MAR 3A | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 3C | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 4A | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
Aged and semi-aged cheeses
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MAR C | CRESCENZA | Mixture of Streptococcus thermophilus |
| MAR C 1 | CRESCENZA (+) | Mixture of Streptococcus thermophilus |
| MAR TE | TEJFOL | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis |
| MAR TU | TUAROG | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAR TP | PARMESAN-TYPE CHEESE | Streptococcus thermophilus, Lactobacillus helveticus |
| MAR FE | FETA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
| CMP | PECORINO – FRESH CACIOTTA | Streptococcus thermophilus |
| CMP/S | SEMIDURO PECORINO | Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Cremoris |
| CMP/S | AGED PECORINO | Streptococcus thermophilus, Lactobacillus helveticus, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| TLC/O | EYE-CHEESES | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii |
| TLCP | PROVOLONE | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. Lactis |
| TLCR | ROBIOLA | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| TCC | SCAMORZA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| CSC | FRESH CACIOTTA | Streptococcus thermophilus |
| CSC | SOFT CACIOTTA | Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. Bulgaricus |
| CSC | BROWN CACIOTTA | Lactococcus lactis subsp. Casei, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis |
| CSC/S | AGED CACIOTTA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
| TTB | TALEGGIO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| TTB | STRACCHINO | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR MP | MINAS PADRAO | Lactobacillus casei, Lactococcus lactis subsp. Cremoris, Streptococcus thermophilus |
| MAR QP1 | QUEIJO PRATO | Lactobacillus casei, Lactococcus lactis subsp. Lactis |
| MAR QP2 | QUEIJO PRATO | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Streptococcus thermophilus, Lactococcus lactis subsp. Lactis |
| MAR QP3 | QUEIJO PRATO | Lactococcus lactis subsp. Cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp. Lactis |
| MAR QP4 | QUEIJO PRATO | Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. Lactis |
| MAR FA | AROMATIC SPREADABLE CHEESES | Lactococcus lactis subsp. Cremoris, Lactis biovar Diacetylactis, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR FS | SPREADABLE CHEESES | Lactis biovar Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAR 001 | CRESCENZA, CASATELLA, SOFT CHEESE BOTH FRESH AND AGED | Mixture of Streptococcus thermophilus |
| MAR 002 | RIGATINO CHEESE, AGED CHEESE IN GENERAL, EMMENTAL, GRANA | Mixture of Lactobacillus helveticus |
| MAR 003 | AGED CHEESES IN GENERAL | Lactobacillus helveticus |
| MAR 004 | AGED CHEESES, PECORINO ROMANO, PECORINO TOSCANO, GRUYERE, CASERA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 005 | AGED CHEESES IN GENERAL, ASIAGO, MONTASIO | Mixture of Lactobacillus helveticus, Streptococcus thermophilus |
| MAR 006 | AGED CHEESES IN GENERAL | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
| MAR 007 | AGED CHEESES IN GENERAL | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 009 | GOAT CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 010 | FLAVORING FOR CHEESES IN GENERAL | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 011 | ASIAGO, FONTAL, GOUDA, EDAM, DUTCH CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAR 012 | CACIOTTA MIXED PECORINO, SHEEP CHEESE, PRESSED CHEESES, PRESSED ASIAGO | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAR 013 | GYPSUM PECORINO, CHEDDAR, QUEIJO PRATO, MINAS PADRAO | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 014 | CACIOTTA, ITALICO, MOZZARELLA, KEFALOTIRI | Mixture of Streptococcus thermophilus |
| MAR 015 | CACIOTTA, FORMAGELLA, TALEGGIO, TOMA, TILSITER | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 016 | BRANZI, LATTERIA | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAR 017 | AGED CHEESES IN GENERAL | Lactococcus lactis subsp. Lactis |
| MAR 018 | FIOR DI LATTE, BOCCONCINI, CURDLED MILK, CACIOTTA MIXED PECORINO | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 1 – CHEESE | HARD AND SEMI-HARD CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc lactis |
| MAR 2 – CHEESE | HARD AND SEMI-HARD CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc lactis, Lactobacillus plantarum |
| MAR 3 – CHEESE | SEMI-HARD CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus plantarum |
| MAR 6 – CHEESE | HARD AND SEMI-HARD CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc lactis, Leuconostoc mesenteroides subsp. Cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus |
Yogurt and fermented liquid products
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| BF | YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMA | SOUR YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| BF | CREAMY YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MM | SWEET GREEK YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMAR | AROMATIC YOGURT | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMYO1 -2 -3 -4 -5 – | DAIRY DRINKS | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MMC | SWEET KEFIR | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Kluyveromyces marxianus subsp. Marzianus |
| MMA | KEFIR | Streptococcus thermophilus, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Debaryomyces hansenii |
| MAR 008 | SOUR CREAM | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 1V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 2V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus (exopolysaccharide producer), Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 3V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus (exopolysaccharide producer), Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 4V | YOGURT, SOUR CREAM, CURDLED MILK, BAKED BOILED MILK, COTTAGE CHEESE | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus |
| MAR 2A | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis |
| MAR 2C | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 2D | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 2E | FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus, Lactococcus lactis subsp. Acetonicus |
| MAR 2F | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Streptococcus thermophilus, Lactococcus lactis subsp. Acetonicus, Streptococcus thermophilus (exopolysaccharide producer) |
| MAR 3B | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 4B | FRESH CHEESES FROM FERMENTED SOUR CREAM, YOGURT, COTTAGE CHEESE | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MAR 5A | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM | Streptococcus thermophilus (polysaccharide producer) |
| MAR 5B | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM, PASTA FILATA CHEESES | Streptococcus thermophilus |
| MAR 5C | SOUR CREAM, YOGURT, FRESH CHEESES FROM FERMENTED SOUR CREAM, CURDLED MILK | Streptococcus thermophilus (polysaccharide producer) |
| MAR 6A | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus (polysaccharide producer), Lactococcus lactis subsp. Cremoris |
| MAR 6B | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus, Lactococcus lactis subsp. Cremoris |
| MAR 6C | FRESH CHEESES FROM FERMENTED SOUR CREAM, SOUR CREAM, YOGURT, CURDLED MILK | Streptococcus thermophilus (exopolysaccharide producer), Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis |
| MAR 2B | SPREADABLE FRESH CHEESES | Streptococcus thermophilus, Lactococcus lactis subsp. Diacetylactis |
| MAR 3A | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 3C | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris |
| MAR 4A | SPREADABLE FRESH CHEESES | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
Butter and fermented spreadable creams
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MFM | SPREADABLE CREAM | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris |
| MAB | BUTTER | Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
Whey starter and milk starter
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| CMBY2 | WHEY STARTER | Streptococcus thermophilus, Lactobacillus helveticus |
| BF | WHEY STARTER | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum, Enterococcus faecium, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| MML | MILK STARTER | Streptococcus thermophilus, Lactobacillus helveticus |
Propionic ferments
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MMP | EYE-CHEESES | Propionibacterium freudenreichii |
| TLC/O | EYE-CHEESES | Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii |
Protective lactic ferments
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MMB | Milk Derivatives | Lactobacillus paracasei, Propionibacterium freudenreichii subsp. Shermanii |
Probiotic ferments
| TRADE NAME | USE / APPLICATION FIELD / PRODUCT TYPE | COMPOSITION |
| MAR BB | PROBIOTIC YOGURT | Bifidobacterium bifidum |
| MAR LA | PROBIOTIC PRODUCTS | Lactobacillus acidophilus |
| MAR LC | PROBIOTIC PRODUCTS | Lactobacillus casei |
OTHER PRODUCTS PROVIDED BY MARINO TECHNOLOGY
Animal-derived rennet
Technological aids
(suitable for HALAL production)
Salts for ricotta
Lactase for lactose-free production
Products for cheese treatment
Technological aids
(liquid smoke)
Products for sanitizing environments and technological equipment
Supply of reagents and instruments for milk analysis and process control
Marino Technology
The “Marino Technology” division is composed of a team of seasoned professionals, specialists in transferring advanced technologies for all dairy and dairy-derivative products (fermented milks, yogurt, mozzarella, pizza cheese, fresh and aged cheeses). This expertise has made it a key reference in the dairy sector, not only in Italy but also internationally.
