Dairy & fermentation ingredients – Starter cultures such as Delvo® YOG and enzyme systems from Novonesis, stabilisers like Carra Lact PCS and high‑acyl Tayagel HA‑D, whey and lactose powders (Fondolac M), and processing enzymes (Neutrase®, Lactozym®) support yoghurt, cheese and fermented drink production. Acidulants and minerals—citric and lactic acids, sodium gluconate, tri‑calcium and tri‑magnesium citrates—help achieve desired pH and nutritional profiles.
