Starter cultures and enzymes for the dairy industry
The Tokom‑Elit portfolio includes Lactoferm cultures of the following series.
Yoghurt‑Tek – starter cultures for the production of yogurts and a wide range of fermented dairy products. These cultures are characterized by consistent fermentation time and offer a variety of viscosity levels and flavor‑forming properties.
Cheese‑Tek – starter cultures for the production of various types of cheese and quark.
Aroma‑Tek – aroma‑developing cultures used in combination with Cheese‑Tek starters.
Pro‑Tek – probiotic and protective cultures used in the manufacture of fermented dairy products and cheeses with probiotic properties. They also help prevent spoilage and extend the shelf life of dairy products.
We also offer a wide selection of European‑made cultures for the production of all types of mold‑ripened and smear‑ripened cheeses.
Tokom-Elit also offers a wide selection of enzymes for cheese and dairy production from Biochem and Mayasan. The product portfolio includes enzymes in both dry and liquid form, including those for milk coagulation, lactose hydrolysis, as well as lipase, lysozyme, and others.
Yoghurt‑Tek – starter cultures for the production of yogurts and a wide range of fermented dairy products. These cultures are characterized by consistent fermentation time and offer a variety of viscosity levels and flavor‑forming properties.
Cheese‑Tek – starter cultures for the production of various types of cheese and quark.
Aroma‑Tek – aroma‑developing cultures used in combination with Cheese‑Tek starters.
Pro‑Tek – probiotic and protective cultures used in the manufacture of fermented dairy products and cheeses with probiotic properties. They also help prevent spoilage and extend the shelf life of dairy products.
We also offer a wide selection of European‑made cultures for the production of all types of mold‑ripened and smear‑ripened cheeses.
Tokom-Elit also offers a wide selection of enzymes for cheese and dairy production from Biochem and Mayasan. The product portfolio includes enzymes in both dry and liquid form, including those for milk coagulation, lactose hydrolysis, as well as lipase, lysozyme, and others.
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