Dairy Safe™

Label-friendly bioprotection for cheese

Meet the growing demand for natural, clean-label cheese that looks and tastes great – while avoiding the expense of late blowing

Dairy Safe™ cultures protect your cheese the natural way, minus additives like nitrate or lysozyme – increasing the cheese whey quality (nitrate free); and with the potential to be upgraded to infant nutrition-quality and value. 

Suitable for all types of milk (cow, goat, sheep), Dairy Safe™ helps you avoid the financial losses associated with late blowing – ensuring that you produce a cheese that meets all quality and regulatory standards. 

Because these easy-to-use cultures are selected from the nisin-producing species of Lactococcus lactis, they are ideal for cheeses where certain Gram-positive bacteria like Clostridium tyrobutyricum need to be inhibited to prevent butyric acid fermentation.

Our Ceska®-Star D-series forms a unique combination of nisin-producing and nisin-resistant strains and is available as DVC starter cultures.

Benefits Assured bioprotection against late blowing and spoilage. Excellent flavor development. Clean label – natural bioprotective cultures with no additives. Extends shelf life and avoids food waste. Increases whey value by making it additive free.

Download Dairy Safe™ leaflet